Let me tell you about my absolute favorite dessert: the *6 ingredient blender lemon pie*! It’s the perfect balance of tart and sweet, and the best part? You can whip it up in no time with just six simple ingredients! Seriously, there’s something magical about the way the fresh lemon juice mingles with the creamy sweetness of condensed milk and heavy cream. This pie is not only refreshing but also incredibly easy to make, perfect for any gathering or just a cozy night in. Trust me, every bite feels like sunshine on your tongue!
Ingredients for 6 Ingredient Blender Lemon Pie
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup fresh lemon juice (about 4-6 lemons, depending on size)
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream (for that rich, luscious texture)
- 1/4 cup granulated sugar (adjust to taste if you like it sweeter)
- 1 teaspoon vanilla extract (for a lovely depth of flavor)
- 1 pre-made graham cracker crust (store-bought is so convenient!)
How to Prepare 6 Ingredient Blender Lemon Pie
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it helps the pie cook evenly. There’s nothing worse than a pie that’s undercooked in the middle and burnt on the edges, right? So, let that oven warm up while you gather your ingredients!
Blend the Ingredients
Now, grab your blender and toss in the fresh lemon juice, sweetened condensed milk, heavy cream, sugar, and vanilla extract. I usually blend it all for about 30 seconds to a minute until the mixture is silky smooth. You want everything well combined, so don’t skimp on this step! Just imagine that bright, zesty aroma filling your kitchen!
Pour into the Crust
Carefully pour the luscious lemon filling into your pre-made graham cracker crust. I like to do this slowly to avoid any spills—trust me, you don’t want to be cleaning up lemony goo later! Just take your time, and if you dribble a little, just wipe it up with a paper towel before baking.
Bake the Pie
Pop your pie in the oven and bake it for about 15 minutes. You’ll want to keep an eye on it; it’s done when the edges are set but the center still has a tiny jiggle. That jiggle is key—it’ll firm up nicely when it cools!
Cooling and Refrigerating
Once it’s done baking, take the pie out of the oven and let it cool at room temperature for a bit. This usually takes about 30 minutes. After that, cover it and refrigerate for at least 2 hours before serving. This step is crucial because it allows the flavors to meld beautifully and gives you that perfect slice when you’re ready to dig in!
Why You’ll Love This Recipe
- Super quick preparation—whip it up in just 10 minutes!
- Refreshing and zesty flavor that brightens any meal.
- Only six ingredients mean less fuss and more fun!
- Easy cleanup thanks to the blender—just rinse and go!
- Perfect for any occasion—potlucks, picnics, or just because!
- Vegetarian-friendly, so everyone can enjoy a slice!
- Great for using up fresh lemons—nothing goes to waste!
Tips for Success
To make sure your *6 ingredient blender lemon pie* turns out absolutely perfect, I’ve got some tried-and-true tips for you! These little nuggets of wisdom will elevate your pie game and leave your friends and family begging for the recipe.
- Fresh is Best: Always use fresh lemons for that vibrant, zesty flavor. Bottled lemon juice just doesn’t cut it! You’ll notice the difference in taste, I promise.
- Chill Your Cream: If you want a super fluffy texture, make sure your heavy cream is cold before blending. This helps it whip up beautifully and adds to the creaminess of your pie.
- Don’t Over-Blend: Just blend until smooth—about 30 seconds should do it! Over-blending can make the filling too airy, which might affect the texture when it bakes.
- Taste Test: Before pouring into the crust, give the filling a little taste. If you like it sweeter, feel free to add a bit more sugar. You’re the chef here!
- Watch the Baking Time: Every oven is a bit different, so keep an eye on your pie. It should be set at the edges but still slightly jiggly in the center when you take it out.
- Let It Rest: Patience pays off! Allow the pie to cool completely before refrigerating. This helps it set properly and makes for cleaner slices when serving.
With these tips, you’ll be well on your way to mastering this delightful lemon pie. Enjoy every step of the process, and don’t forget to have fun in the kitchen!
Nutritional Information
Now, let’s talk numbers! Here’s the estimated nutritional breakdown for each slice of this delightful *6 ingredient blender lemon pie*. Keep in mind that these values can vary based on the specific brands of ingredients you use, but this should give you a good ballpark idea:
- Calories: 200
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 26g
- Fiber: 0g
- Sugar: 18g
- Protein: 3g
So, as you can see, this pie is a delightful treat that won’t completely derail your diet! Enjoy it guilt-free and savor every zesty, creamy bite!
FAQ Section
Got questions about making your *6 ingredient blender lemon pie*? No worries, I’ve got you covered! Here are some common queries I get, along with my tried-and-true answers. Let’s dive in!
Can I use bottled lemon juice instead of fresh?
I really recommend using fresh lemon juice for the best flavor. Bottled juice just doesn’t have that bright, zesty kick that fresh lemons provide. Plus, squeezing your own lemons is such a satisfying part of the process!
What if I want to make it less sweet?
No problem! You can totally adjust the sugar to your liking. Just taste the filling before pouring it into the crust, and if you want it less sweet, feel free to cut back on the sugar. You’re the boss in your kitchen!
Can I make this pie ahead of time?
Absolutely! This pie is perfect for making ahead. You can bake it a day in advance and just let it chill in the fridge. It actually tastes even better after sitting for a while as the flavors meld together!
How should I store leftovers?
If you have any leftovers (which is a rare occurrence!), store the pie in an airtight container in the refrigerator. It should last about 3-4 days. Just make sure to cover it well so it doesn’t absorb any fridge odors!
What can I serve with the pie?
Oh, the possibilities are endless! I love serving this pie with a dollop of whipped cream or some fresh fruit on top. Berries, strawberries, or even a sprinkle of toasted coconut can really elevate the presentation and flavor!
Can I use a different type of crust?
You bet! While I love the classic graham cracker crust, feel free to experiment with other options. A shortbread crust or even a cookie crust can add a fun twist. Just make sure it’s sturdy enough to hold the filling.
Is this pie gluten-free?
To make this pie gluten-free, simply swap out the graham cracker crust for a gluten-free alternative. There are plenty of delicious options available at the store, or you can make your own using gluten-free cookies!
Hopefully, these answers help you on your lemon pie journey! If you have any other questions, just shoot me a message. Happy baking!
Storage & Reheating Instructions
So, you’ve whipped up this delightful *6 ingredient blender lemon pie*, and now you’re wondering how to keep it fresh for later? Storing leftovers is super easy! Just keep the pie in an airtight container in the refrigerator. It should last about 3-4 days, but I bet it won’t stick around that long!
If you want to reheat it (though I usually just enjoy it cold), you can pop individual slices in the microwave for about 10-15 seconds. Just be careful not to overheat it, or the creamy filling might lose its delightful texture. Personally, I love savoring it straight from the fridge, especially on a warm day! Enjoy every zesty bite, whether it’s fresh or leftover!
Imprimer
6 Ingredient Blender Lemon Pie: A Sweet, Creamy Delight
- Temps Total: 2 hours 25 minutes
- Rendement: 8 servings 1x
- Alimentation: Végétarien
Description
A simple and refreshing lemon pie made with just six ingredients using a blender.
Ingrédients
- 1 cup lemon juice
- 1 can sweetened condensed milk (14 oz)
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 pre-made graham cracker crust
Instructions
- Preheat your oven to 350°F (175°C).
- In a blender, combine lemon juice, sweetened condensed milk, heavy cream, sugar, and vanilla extract.
- Blend until smooth and well combined.
- Pour the mixture into the graham cracker crust.
- Bake for 15 minutes.
- Remove from oven and let cool.
- Refrigerate for at least 2 hours before serving.
Notes
- Garnish with whipped cream if desired.
- Store leftovers in the refrigerator.
- Use fresh lemons for the best flavor.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 200
- Sucre: 18g
- De Sodium: 150mg
- La graisse: 10g
- Graisses Saturées: 6g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 26g
- La fibre: 0g
- La protéine: 3g
- Le taux de cholestérol: 30mg
Mots-clés: 6 ingredient blender lemon pie
