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This Meyer lemon pie is made with whole lemons in the blender, and with olive oil! Enjoy it during citrus season. This recipe for a blender lemon pie is understated and elegant. Use Meyer Lemons because they have a less-bitter rind.
The Meyer lemon is more yellow and rounder than a typical supermarket lemon. Its skin is fragrant and thin, with less pith than a typical supermarket lemon, too. Meyer lemon fruits have a sweeter, less acidic flavor and the skin can turn almost orange when it is ripe.
This recipe still is a little bit bitter, because it uses a whole lemon, so don’t make it if you have a high bitter aversion in your tastebuds. (You know it if you do.)
- Make the pie crust 1 hour in advance. In a large bowl, combine the flour and cubed butter. Work with your fingers to combine the butter and flour – smush the butter and flour together between your thumb and forefinger until the butter is broken down a bit. Fluff and toss every once and while to ensure everything is distributing, and begin to work in the ice water. Knead a few times to bring it all together, then form it into a ball, pat down into a disc, wrap in plastic wrap, and place in the fridge for 1 hour.
- Blind bake the pie. Preheat the oven to 350F. Roll out the pie dough about ¼ inch thick and 12″ in diameter, and place into a deep-dish pie pan. trim and crimp edges. fill with pie weights and blind bake for 20 minutes, then remove from the oven and let it cool down.
- Prepare filling and bake. In a blender, combine eggs, lemons, butter, and olive oil and sugar, and blend to combine. Pour the filling into the prepared pie crust and bake for 40-45 minutes at 350F. Remove from the oven and let it cool before serving.
- Chocolate olive oil cake
- Olive oil loaf
Mimi Newman Olive Oil + Meyer Lemon Blender Pie
- 4 large eggs
- ½ stick ¼ cup of unsalted butter
- ¼ cup of extra virgin olive oil
- 1 whole Meyer Lemon
- 1 ¼ cups sugar – I use Swerve to make this pie low-sugar
- splash of vanilla extract
- Pie crust – recipe here – or store-bought is fine
- powdered sugar and lemon slices for garnish
- Make the pie crust 1 hour in advance. In a large bowl, combine the flour and cubed butter. Work with your fingers to combine the butter and flour – smush the butter and flour together between your thumb and forefinger until the butter is broken down a bit. Fluff and toss every once and while to ensure everything is distributing, and begin to work in the ice water. Knead a few times to bring it all together, then form it into a ball, pat down into a disc, wrap in plastic wrap, and place in the fridge for 1 hour.
- Blind bake the pie. Preheat the oven to 350F. Roll out the pie dough about ¼ inch thick and 12″ in diameter, and place into a deep-dish pie pan. trim and crimp edges. fill with pie weights and blind bake for 20 minutes, then remove from the oven and let it cool down.
- Prepare filling and bake. In a blender, combine eggs, lemons, olive oil and sugar, and blend to combine. Pour the filling into the prepared pie crust and bake for 40-45 minutes at 350F. Remove from the oven and let it cool before serving.