Easy Lemon Cream Pie

My in-laws winter in Arizona and they send us a box of fresh lemons from their trees each year (Yes, pretty awesome!). I was searching for fairly easy lemon desserts I could make, particularly lemon pie, but sans meringue. I’m just not a fan of the meringue part. Anywho, I came across a recipe that mixes all the ingredients in a blender. I mean, how easy can you get?! I made the recipe, which called for the entire lemon (seeds removed) into the blender along with the other ingredients. It was good, but I wasn’t a fan of the bitter after taste of the rind. I made a couple of adjustments and tried again. Second time… success! So I’m sharing because really, it’s soooo easy and it’s absolutely decadent and delicious! Bring it to a gathering and you will look like a dessert Ninja – you’re welcome!

Box-o-lemons!

Delicious and decadent!

Easy Lemon Cream Pie

Serves: 9” pie

Ingredients:

1 large lemon

4 large eggs

½ cup (1 stick) butter, melted

1 teaspoon vanilla

1 ½ cups sugar

1 – 9” pie crust – frozen deep dish works best

Preheat oven to 350˚

Wash the lemon, put the rind (only) of the whole lemon into the blender. Then peel the lemon, remove the seeds, cut it up and place in the blender. Add the butter, vanilla, sugar and eggs. Blend until smooth. Pour the mixture through a strainer into the frozen pie crust (Make sure to put the pie crust on a baking sheet for stability). Bake for 40 minutes or until set. Let cool then chill in the refrigerator. Slice, top with whipped cream and a fresh lemon slice, serve and enjoy!

Look for a lemon cocktail post down the road – because who doesn’t enjoy a good lemon cocktail and, I’ve got a lot of lemons!