- One pie crust (feel free to make your own, if you like: I also love this pie with a homemade graham cracker crust. The crust really makes the pie, don’t you think?)
- 1 lemon
- 4 eggs
- 1/2 cup melted butter
- 1 tsp vanilla
- 1 1/2 cups sugar
- 1 cup heavy whipping cream
- 2 tbsp sugar
Preheat oven to 350 degrees Fahrenheit.
Wash the lemon thoroughly, then cut and take out all of the seeds. You don’t have to worry about peeling the lemon; the peel will go into the blender with the rest of the ingredients! Add the lemon, eggs, melted butter, vanilla, and sugar to your high-powered blender or, in a pinch, food processor. Blend until it’s completely mixed together, with no clumps or chunks leftover. It may take several minutes to get smooth enough, but that’s okay; just keep on blending!
Bake at 350 degrees for 40-45 minutes, or until the pie is set. Allow to cool completely, then chill in the fridge. This pie is great while it’s chilling (I’ve even been known to sneak a taste while it was still warm…shh!), but it’s even better if it has a chance to chill for a few hours or overnight before serving.
If you want to add the optional topping, chill your bowl and mixing blade until they’re nice and cold. Place whipping cream and sugar in the bowl and beat until stiff peaks form.
Serve your stunning lemon pie cold, with dollops of fresh whipped cream on top.