This pie could hardly be any easier but it sure is delicious!
LEMON PIE IN A BLENDER
1 lemon, thoroughly washed 4 eggs 1 – to – 1 1/2 cups sugar* 1⁄2 cup butter, cubed 1 partially baked pie crust**
Preheat oven to 350 degrees.
Cut off ends of lemon and cut into quarters. Remove seeds.
Place cut lemon in blender and pulse until liquefied.
Add eggs, sugar and butter and blend until completely mixed.
Pour mixture into prepared pie crust. Place pie onto a thin baking sheet and bake 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.
When the pie is done turn the oven off, leaving the oven door open about 6 inches. Let the pie remain in the oven for about an hour, so it can rest and slowly cool before cutting. This will prevent it from falling flat.
Serve with fresh whipped cream.
------- * The amount of sugar you will should be proportionate to your sweet tooth. I prefer lemon desserts to be tart. (I use coconut palm sugar which gives the filling a golden-brown color and adds a delightful “note” of caramel.)
** The pie crust won’t get soggy if you slightly bake it first. Line the pie crust with pie crust weights or a handful of small stones to keep it flat. Bake until it’s just slightly golden.
Do you use the WHOLE lemon-rind and all?For me I could put the WHOLE thing into the Blendtec or Vita-Mix and it would handle the lemon with no problems--even the seeds!Does sound like an interesting thing to try for the "spin-cookery" blender cook.This is similar to a recipe in an old Ann Seriane blender cookbook I have that my Mom gave me.
(Chicago Suburbs) 
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