Whole Lemon Pie
Try this Whole Lemon Pie recipe, or contribute your own.
Try this Whole Lemon Pie recipe, or contribute your own.
- Carbohydrate 0.565208333250333 g
- Cholesterol 282 mg
- Fat 6.62671874999992 g
- Fiber 0 g
- Protein 8.38666666666667 g
- Saturated Fat 2.06601041666665 g
- Serving Size 1 1 -8 (67g)
- Sodium 93.3338541666658 mg
- Sugar 0.565208333250333 g
- Trans Fat 1.11133229166667 g
- Calories 96 calories
Step-by-step
- Preheat oven to 350 degrees.
- Trim the ends off the lemon.
- Cut into thin slices and remove the seeds.
- Add the lemon slices, butter, sugar, eggs, and vanilla extract into a blender or food processor.
- Blend until completely smooth and creamy.
- Pour the mixture into the unbaked pie shell.
- Bake for 35-40 minutes, or until the top starts to turn golden.
- You may need to cover the edges of the pie crust if it starts to brown before the pie is done.
- Remove from oven and allow to completely cool before slicing.
- Dust with powdered sugar.
- Store the pie in the refrigerator.
My Simple Whole Lemon Pie: A Taste of Sunshine
As a busy working mom, finding time to bake is a luxury, not a given. But when I do find a precious few hours on a weekend, I like to make something that's both delicious and relatively easy. This Whole Lemon Pie fits the bill perfectly. It's bright, tangy, and surprisingly simple to whip up, even for a novice baker like myself. The beautiful golden crust, combined with the creamy, lemony filling, makes it a true showstopper, perfect for a casual family gathering or a slightly more elevated brunch with friends.
The best part? You don't need any fancy techniques or obscure ingredients. Just a few basic pantry staples and a pre-made pie crust (because let's be honest, sometimes shortcuts are necessary!). The process is incredibly straightforward – blend, pour, bake, and cool. The hardest part is probably waiting for it to cool completely before indulging in its tart and refreshing goodness. I find the anticipation almost unbearable, but trust me, it’s worth it.
The vibrant yellow of the filling is such a visual treat; it instantly brightens up the kitchen and promises a burst of sunshine in every bite. And let's not forget the aroma! While the pie bakes, the whole house fills with the sweet, citrusy scent of lemons, creating a cozy and inviting atmosphere. It's the kind of smell that instantly relaxes you and brings back happy memories of sunny days and home-baked treats.
This pie isn’t just for special occasions. It's perfect for a quiet night in, a casual weeknight dessert, or even a midday pick-me-up. Its refreshing taste cuts through any midday slump. The tangy lemon perfectly balances the sweetness of the sugar, creating a delightful harmony of flavors. It’s versatile too; you can serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or simply enjoy it on its own.
Beyond the Recipe: A Slice of Life
Baking this pie isn't just about following a recipe; it's a little slice of life for me. It's a way to unwind, to connect with something creative, and to create something beautiful and delicious to share with my family and friends. The act of measuring, mixing, and baking provides a sense of calm and purpose in my otherwise busy life. The aroma filling my kitchen becomes a comforting beacon, a signal that even amidst the chaos, there's still time for simple pleasures and moments of joy.
I highly recommend trying this Whole Lemon Pie. It's more than just a dessert; it's an experience. It's a taste of sunshine, a moment of peace, and a delicious way to brighten up your day, no matter how busy you are. So go ahead, treat yourself (and your loved ones) to a slice of happiness.
Tips and Variations:
- For a richer flavor, use Meyer lemons.
- Add a pinch of salt to enhance the lemon flavor.
- Garnish with fresh berries or a sprinkle of zest.
- Make it ahead of time – the pie tastes even better the next day!
Enjoy!
