Whole Lemon Pie
A sweet and tart custard-like pie bursting with lemon flavor!
small to medium
1 stick salted butter, softened
pure vanilla extract
deep dish pie shell
I use a pre-made frozen pie crust
Preheat oven to 350 degrees.
Trim the ends off the lemon. Cut into thin slices and remove the seeds.
Add the lemon slices, butter, sugar, eggs, and vanilla extract into a blender or food processor. Blend until completely smooth and creamy.
Pour the mixture into the unbaked pie shell.
Bake for 35-40 minutes, or until the top starts to turn golden. You may need to cover the edges of the pie crust if it starts to brown before the pie is done.
Remove from oven and allow to completely cool before slicing.
Dust with powders sugar.
Store the pie in the refrigerator.
Avoid using large lemons. They typically have a thicker pith (the white part under the peel) which can make your pie too bitter.