An easy lemon pie to treat to colleagues with on Pi Day (March 14).
The Runaway Spoon
I like the easy way out. I’ll admit it. When I see a recipe so simple that even I think it might not work, I have to try it out. The temptation to create something wonderful from a minimum of effort is too great a lure. This must be why I copied down a recipe for blender lemon pie many years ago and filed it away. When I came across the recipe again in an old community cookbook, it was like fate calling me toward this simple idea. Then I saw a similar recipe in an even older community cookbook. And so my quest began for the perfect blender lemon pie. A few misses, but a couple of great hits got me where I wanted to go. I have now made this pie many times. At first for testing, but since I got it right, just ‘cause.
So, what is Blender Lemon Pie? Easy, that’s what. And lemony and sweet and tangy. In short, prepare a piecrust – in the spirit of taking the easy way, I buy mine. Place a lemon – a whole, seeded lemon – in the blended with the ingredients. Whizz, pour, bake, voila!
Now, there is a little secret. The lemon needs to have a thin skin, which can be kind of hard to figure out when buying them. Too much white pith makes the filling bitter. Look at the pointy end of the lemon – if it’s very elongated, there is likely to be a thick skin. If the skin feels tough and hard, as opposed to having some give when you press on it, it’s likely to be thick. You can poke through with your fingernail to see what you’re looking at. Buy a couple of lemons with appropriate skins. Cut into them and use the thinnest skinned one. I have also used the naturally thin skinned meyer lemons to great success.
Blender Lemon Pie
I happily use a store-bought rolled pie crust fit into a pie plate then blind-baked. This is all about easy.