Preheat the oven to 350 degrees.
Wash the lemon, cut it up and remove the seeds. Place it in a high-powered blender along with the eggs, melted butter, vanilla, and sugar. Blend until smooth.
Pour the mixture into the unbaked pie crust and bake for about 40 minutes or until set.
Let the pie cool, then chill it in the fridge.
For the topping, whip the cream with sugar until peaks form.
Serve the pie chilled with a dollop of whipped cream on top.
For the topping:
Place in the freezer your mixing bowl and beaters for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whipped cream on top. You can even enjoy it warm (is just won’t be as firm) or room temperature, but it’s best chilled.
SUBSTITUTIONS AND VARIATIONS
Instead of a regular pie crust, you can use a graham cracker crust or a shortbread crust for a different flavor and texture.
For a twist on the classic lemon flavor, you can try using other citrus fruits like lime or grapefruit instead.
If you’re looking to cut down on calories, you can use low-fat or fat-free whipped topping instead of heavy whipping cream for the topping.
To make this recipe gluten-free, you can use a gluten-free pie crust or make your own with almond flour or a gluten-free all-purpose flour blend.
For a fun presentation, you can slice the pie into mini portions and serve them in cupcake liners or small tart shells.
Want to make this recipe even better? Here are some tips:
KM’Tips:
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