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Saturday, March 15, 2008

Blender Lemon Pie

The Altitude Adjustment Section
So you just have to try this pie, it's such a crazy procedure and so lemony! Its from "Noteworthy" my Ravinia festival cookbook which I adore!

1 9-inch pre-baked pie shell (Susan Purdy has some great choices in “Pie in the Sky” or her other great one “The perfect pie”) if you need a crust recipe check the archives, or write me!
1 whole lemon
1/4 pound of butter room temp.
1 cup sugar
4 egg yolks
1 cup heavy cream (optional) to be whipped later

Slice the ends of the lemon off and quarter. Remove the seeds.In the blender or food processor combine lemon, butter, sugar, and yolks. Process at high speed till you get a realitively smooth liquid. Pour into prepared crust and bake at 325 for 35-45 minutes depending on your oven until mixture is set. Don'r worry as the crust will not be that fill.That leaves roomfor the whipped cream or meringue topping. Cool thoroughly and top with whipped cream. This would also be extremely yummy with lime but maybe use 2 as they tend to be smaller and less juicy! You can also top this with meringue.