The 6-Ingredient Blender Lemon Pie is the perfect solution for a high-impact dessert with minimal effort. By utilizing the blender to emulsify the ingredients and a specific resting period to remove air bubbles, you achieve a restaurant-quality citrus custard that is both silky and sharp.
The 6 Ingredients
- The Citrus: 2 Large Lemons (juice of both, zest of one).
- The Sweetener: 1 can (14 oz) Sweetened Condensed Milk.
- The Structure: 3 Large Eggs.
- The Fat: 1/2 cup Unsalted Butter, melted.
- The Flavor: 1 tsp Vanilla Extract.
- The Base: 1 Pre-baked 9-inch Graham Cracker Crust.
Step-by-Step Instructions
1. Blend and Emulsify
Combine all ingredients (except the crust) in a blender. Blend on medium-high for 30-40 seconds until the mixture is completely smooth. This process ensures the fats and proteins are perfectly bound, creating a stable custard base.
2. The Degassing Rest
Let the batter rest in the blender jar for 5-10 minutes before pouring. This allows air bubbles introduced during blending to rise to the top. Tapping the jar on the counter will help release these bubbles, resulting in a smooth, professional pie surface without pits.
3. Bake and Chill
Pour into the crust and bake at 350°F (175°C) for 20-25 minutes. The center should still jiggle slightly. Chill the pie in the refrigerator for at least 3 hours before serving. This cooling phase is critical for the “set,” allowing the custard to reach its ideal sliceable consistency.