How to Make Lemon Pie Without Squeezing a Single Lemon

Here's how to make lemon a blender...with only FIVE ingredients!

There’s nothing like a lemon dessert to slice through summer’s heat. It’s always bright and tart, cool and refreshing, and the color of sunshine. But all that squeezing and zesting…all that stirring over a hot stove…and all that cleanup…

If only there were a better way! Here’s how to make a lemon pie without squeezing a single lemon. Hint: You’ll need your blender.

How to Make Easy Lemon Pie


  • 1 medium lemon (or 1 and 1/2 lemons for an extra-tart dessert)
  • 1 1/2 cups granulated sugar
  • 1 stick unsalted butter
  • 4 large eggs
  • 1 unbaked pie shell


Step 1: Prep the lemon

Preheat oven to 350 degrees. Wash the lemon, cut off the ends, cut into five or six slices and remove seeds with the point of your knife.

Step 2: Blend it up

Place the cut lemon in a blender and pulse until liquefied. Add sugar and butter and blend until creamy. Add the eggs last, and blend again.

Test Kitchen tip: If you used the extra half lemon, taste the lemon mixture and if it seems too tart, sprinkle in a bit more sugar.

Step 3: Bake

Pour mixture into pie crust and bake for 45 minutes. Easy peasy lemon squeezy!

There’s no topping necessary. You can add cold, fresh berries, though. Blueberries always seem to pair well with lemon. Or how about a cool dollop of hand-whipped cream or Greek yogurt?

Now, for the most important part: Sit back and enjoy!

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Lauren Cahn
Lauren Cahn is a New York-based writer whose work has appeared regularly in The Huffington Post as well as a variety of other publications since 2008 on such topics as life and style, popular culture, law, religion, health, fitness, yoga, entertaining and entertainment. She is also a writer of crime fiction; her first full-length manuscript, The Trust Game, was short-listed for the 2017 CLUE Award for emerging talent in the genre of suspense fiction.