5 from 20 votes
Lemon Pie with Whole Lemons
This Lemon Pie uses whole lemons, including peel and pith, blended with sugar, eggs, Greek yogurt, and butter to create a tart and creamy filling set in a graham cracker crust. The baking method involves gradually increasing oven temperature to achieve a firm filling with a slight wobble, preserving a smooth custardy texture. The pie is served chilled with whipped cream or a dusting of powdered sugar, making it a refreshing dessert with balanced citrus brightness and richness from the butter and yogurt.
Prep Time
10 mins
Cook Time
45 mins
Cooling TIme
1 hr
Total Time
1 hr 55 mins
Servings:
8
people
Calories:
343 kcal
Course:
Dessert
Cuisine:
French, American
Ingredients
Lemon Pie:
- 1 ½ lemons cleaned and dried
- 1 ½ cups sugar
- 1 egg room temperature
- 2 egg yolk, room temperature
- 1 ½ tablespoons cornstarch
- ½ cup Greek yogurt plain, whole milk
- 4 tablespoons butter melted and cooled
- 1 Graham Cracker Crust homemade or store-bought
- powdered sugar fresh whipped cream or a dusting of powdered sugar, for serving
- Whipped Cream fresh whipped cream or a dusting of powdered sugar, for serving
Instructions
Lemon Pie
- Preheat oven to 325°F.
- Quarter the lemons + remove any seeds.
- Add the lemons (including the peel and pith) and sugar to a blender basin. Blend, scraping down the sides if needed, until smooth.
- Add the eggs, yogurt, cornstarch, and butter to the blender, and blend until smooth. Tap the blender on the counter a few times to remove as many bubbles as possible.
- Slowly pour the mixture into the graham cracker crust.
- Bake for 20 minutes, and then increase temperature to 350°F. Bake another 25-30 minutes, until the lemon filling has mostly set with a slight wobble.
- Serve within 1-2 days along with whipped cream or powdered sugar. If not serving within a few hours of baking, store covered in the fridge.
Cup of Yum
Notes
- For best blending, add lemons first to the blender followed by sugar to ease smoothness.
- If lemon peel pieces remain after blending, strain the filling before pouring into the crust to maintain a smooth texture.
- Serve the pie chilled within 1-2 days for optimal texture and flavor.
Nutrition Information
Calories
343kcal
(17%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
85mg
(28%)
Sodium
166mg
(7%)
Potassium
82mg
(2%)
Sugar
42g
(84%)
Vitamin A
270IU
(5%)
Vitamin C
10.7mg
(12%)
Calcium
36mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 343
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 85mg | 28% |
| Sodium | 166mg | 7% |
| Potassium | 82mg | 2% |
| Sugar | 42g | 84% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.