Whole Lemon Pie
A tangy and sweet whole lemon pie with a smooth filling, perfect for citrus lovers and special occasions, offering a bright burst of flavor in every bite.
Ingredients
Instructions
- Wash the lemon, then slice and cube it, removing seeds but keeping the rind.
- Place the lemon, sugar, eggs, and melted margarine into a blender.
- Process well at high speed until smooth.
- Pour the mixture into an unbaked 9-inch pie shell.
- Place the pie on a cookie sheet and bake for 40 minutes at 325°F.
Tips & Substitutions
For a sweeter pie, consider reducing the sugar to 1 cup. If you prefer a more pronounced lemon flavor, add a tablespoon of lemon juice. Ensure the lemon is thoroughly washed, as the rind adds flavor and texture. For a buttery taste, substitute margarine with unsalted butter. This pie can also be made with other citrus fruits like limes or oranges, following the same method.
Serving Suggestions
Serve the Whole Lemon Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a light salad or a cup of herbal tea, making it a refreshing dessert after a hearty meal. For a festive touch, garnish with lemon zest or mint leaves before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 300°F for about 10 minutes to restore the texture. Alternatively, enjoy it chilled straight from the fridge, as the flavors will continue to meld over time.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Lemon Pie contains roughly 617 calories, with 8g protein, 92g carbohydrates, and 26g fat. It is an excellent source of iron (33% of the Daily Value), and a good source of calcium and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust?
Absolutely! A store-bought pie crust can save time and still yield a delicious Whole Lemon Pie. Just ensure it fits a 9-inch pie dish and follow the baking instructions as directed. For best results, preheat the crust for a few minutes before adding the filling.
What can I do if my filling is too runny?
If your filling seems too runny after blending, consider adding a tablespoon of cornstarch to help thicken it. Blend again until combined and then pour it into the pie crust. Baking it for the full time should also help set the filling as it cools.
Can I make this pie ahead of time?
Yes, you can make the Whole Lemon Pie a day in advance. After baking, let it cool completely before refrigerating. This allows the flavors to develop and the filling to firm up. Just remember to cover it well to prevent it from absorbing any odors from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).