6-Ingredient Blender Lemon Pie

If you’re looking for a quick and easy dessert that doesn’t skimp on flavor, this 6-Ingredient Blender Lemon Pie is your answer. With its zesty, tangy filling and creamy texture, all nestled in a graham cracker crust, it’s a refreshing treat perfect for any time of year. Best of all? It comes together in minutes—just blend, pour, bake, and chill!

Why You’ll Love This Recipe

This pie is a dream for lemon lovers and busy bakers alike. It requires no fancy techniques or hard-to-find ingredients. Just six simple items and a blender are all you need to whip up this bright, citrusy dessert. The filling is silky smooth and bursting with lemon flavor, balanced by the sweetened condensed milk and a hint of vanilla. It’s quick to prepare, easy to serve, and always a crowd-pleaser.

Ingredients

• 1 pre-made graham cracker crust

• 1/2 cup lemon juice

• 1 can sweetened condensed milk

• 1/2 cup heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C).

2. In a blender, combine the lemon juice, sweetened condensed milk, heavy cream, vanilla extract, and lemon zest.

3. Blend until the mixture is smooth and creamy.

4. Pour the filling into the pre-made graham cracker crust, spreading evenly.

5. Bake for 15–18 minutes, or until the filling is just set.

6. Let the pie cool at room temperature, then refrigerate for at least 4 hours to chill and firm up.

7. Slice and serve cold.

Servings and Timing

• Servings: 8

• Prep Time: 10 minutes

• Cooking Time: 18 minutes

• Total Time: 28 minutes (plus chilling time)

Variations

• Top it off: Garnish with whipped cream, fresh berries, or extra lemon zest for a decorative touch.

• Go gluten-free: Use a gluten-free graham cracker crust if needed.

• Use lime: Swap lemon juice and zest for lime to make a Key lime-style version.

• Add a crust twist: Try a cookie crust (like vanilla wafers or gingersnaps) for a different flavor base.

Storage/Reheating

• Storage: Store the pie covered in the refrigerator for up to 4 days.

• Freezing: Freeze for up to 1 month. Let thaw in the refrigerator before serving.

• Reheating: Not necessary—this pie is best served chilled.

FAQs

Can I make this pie without baking it?

The baking helps set the filling and adds a firmer texture. For a no-bake version, freeze the pie until set (about 2–3 hours), though the consistency will be softer.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled juice can be used in a pinch. Be sure it’s 100% lemon juice without added sugars.

What can I use instead of heavy cream?

Half-and-half can work, but the pie may be slightly less rich and creamy.

How do I know when the pie is set?

The filling should jiggle slightly in the center but not be liquid. It will firm up more as it cools.

Can I make this in advance?

Yes, this pie is great made a day ahead and chilled overnight for maximum flavor and texture.

Is this pie overly sweet?

The tang from the lemon juice balances the sweetness from the condensed milk. If you prefer less sweetness, reduce the amount of sweetened condensed milk slightly.

Can I add eggs to make it more custardy?

This version is designed to be egg-free, but you could incorporate egg yolks and cook longer for a more traditional custard-style pie.

What’s the best way to zest a lemon?

Use a microplane or fine grater and zest only the yellow part—avoid the white pith, which can be bitter.

Can I use other citrus fruits?

Yes! Lime, orange, or even grapefruit can be substituted for a different citrus twist.

Can I serve this frozen?

Yes, it makes a delicious frozen treat. Just allow it to soften for a few minutes before slicing.

Conclusion

This 6-Ingredient Blender Lemon Pie is the perfect quick dessert for lemon lovers. It’s tangy, creamy, and comes together with minimal effort—no whisking, no fuss. Whether you’re serving it at a summer barbecue, a casual family dinner, or just treating yourself, this pie is a refreshingly sweet finish that’s as easy to make as it is to enjoy.

6-Ingredient Blender Lemon Pie

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This 6-Ingredient Blender Lemon Pie is a quick, fuss-free dessert packed with bright citrus flavor and a silky smooth texture. With a zesty lemon filling made right in the blender and poured into a ready-made graham cracker crust, this pie is easy to make and even easier to love. It’s perfect for lemon lovers, busy bakers, and anyone craving a refreshing treat with minimal prep time.

• Total Time: 28 minutes (plus chilling)
• Yield: 8 servings

Ingredients

1 pre-made graham cracker crust

1/2 cup fresh lemon juice

1 can (14 oz) sweetened condensed milk

1/2 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon lemon zest

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Instructions

1. Preheat oven to 350°F (175°C).

2. In a blender, combine lemon juice, sweetened condensed milk, heavy cream, vanilla extract, and lemon zest.

3. Blend until smooth and creamy.

4. Pour mixture into the graham cracker crust and spread evenly.

5. Bake for 15–18 minutes, until the filling is just set with a slight jiggle.

6. Cool to room temperature, then refrigerate for at least 4 hours.

7. Slice and serve chilled.

Notes

• Make Ahead: Best when chilled overnight.

• Top it Off: Add whipped cream, berries, or extra zest before serving.

• Citrus Twist: Swap lemon for lime, orange, or grapefruit for variation.

• Author: Sophia
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Blended, Baked
• Cuisine: American
• Diet: Vegetarian