This Lemon Blender Pie Rocks!

Desserts & Puddings Pies, Cobblers, & Tarts
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Mum used to make a “Lemon Impossible Pie” that was popular back in the 80’s. I seem to be revisiting, and modifying this culinary period of my life lately. Thank goodness I am not revisiting my fashion choices! But I am certainly modifying! I don’t care what anyone says, shoulder pads and lace was never a good idea! This lemon blender pie, on the other hand, was absolutely to die for.

My motto today -- “when the universe gives you lemons, make this lemon blender pie”! The impossible will seem possible; your taste buds will be dancing for joy; and the sour taste you had in your mouth will be a distant memory. Well at least while you have your snout in the lemon trough. This lemon pie is from the same family of “easy and extraordinary” as mum’s gluten free blender pecan pie.

Like the pecan pie, you blend, pour and bake. This lemon pie is crustless, fussless, and no less than spectacular! I swear, this pie is so quick, easy, and delectable, that you will keep this easy recipe on hand for last minute emergency requirements again and again. My mum’s efforts, whilst fabulous, contained a lot of the “nasties” like refined sugar, dairy, milk, and wheat. I have modified this 80’s favourite, and this latest gluten free, sugar free incantation might just eclipse the original. My family are certainly singing its praises. So were the folks at Udi's Gluten Free Foods, who featured this lemon blender pie as their recipe of the week on Facebook. 

I have always loved the combination of honey and lemon, so I have used honey to sweeten this pie. But as we know, honey in large quantities is not always such a “honey”. She likes to be the leading lady, and not a team player. Having said that, her talents are perfect for this pie. She gives it a depth of flavour that is really delicious. But if she is too overpowering for you, and you want a sweetener with a lower Glycemic Index, or you do not like heating honey (she tends to release toxins if overheated) agave nectar works really well in this recipe. It enhances the lemon beautifully.

When I was a little girl I asked my mum why this pie was called “Impossible Pie”, and she replied, “because it seems impossible that something so easy could be so yummy”. That just about says it all.

Blend up this easy lemon pie and you won't be sorry. It is one of the easiest pie recipes out there!

Gluten Free Crustless Honey Lemon Blender Pie

This Lemon Blender Pie Rocks!

Print
  • ¾ cup white rice flour
  • 4 organic eggs
  • 1/3 cup freshly squeezed lemon juice
  • 1 cup honey
  • 1 cup shredded coconut
  • 1 Tbsp natural vanilla extract
  • 1 ½ cups soy milk or hemp milk
  • ½ stick or ¼ cup of organic melted butter or vegan margarine
  • 1 tsp freshly grated lemon zest
  1. Throw all ingredients in your blender (I like to use a Vitamix) and blend until well combined.
  2. Pour into a well greased standard 9 inch/23cm pie dish and bake for about an hour at 180C/350F.
  3. Test the pie with a skewer. I have had this pie take up to an hour and a half to set properly, depending on the oven.

If it starts to brown too much on the top – cover with foil to continue baking without ruining that gorgeous golden finish.

Tip: the best way to clean your blender

After blending up something sticky, gooey or smelly, just place a few drops of soap in the carriage with some warm water and blend on high until all of the congealed food slips away from the blades and sides. Then repeat this process. Then rinse with water and presto! Clean carriage. 
If you have smells or stains repeat this process with some bicarbonate of soda or lemon juice and water. 
Check out the video on A No Hassle Way To Clean Your Blender that I did as part of the Chow Tips Series.

I made this and the pecan pie for dessert the other night and everyone loved it. :) They couldn’t believe it when I told them I made two pies in 10 minutes thanks to my trusty blender!

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LOL! I LOVE that. Thanks for sharing :)

This lemon pie is so easy and so yummy! All your recipes look spectacular, i can’t wait to try more! Thanks!

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Thanks Amber. I really love this pie. So glad you did too. Can’t wait to hear what you think of the other recipes.

I couldn’t believe this pie was so easy. More blender pies please Tess!

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LOL! I will post some more for the holidays and in the new year.

Thanks for making me look like a whiz in the kitchen with my friends. I took this pie over to a friends for dessert, they all loved it! If only they knew how easy it was to make!

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It’s a crowd pleaser isn’t it. I LOVE how easy peasy this recipe is!

I made this blender pie after your pecan pie was such a success and this one is great too. Thankyou - these are so easy!

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Wonderful! SO glad you enjoyed them :)

OK to use almond milk? It’s what’s on hand.

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Hey Kelly!
Welcome to the healthy piggy world!
I have tried this using almond milk and it works out great too. I suggest using soy milk or hemp milk in the recipe only because they are the creamiest milks that mostly closely resemble conventional dairy milk in pies. I also wanted to make this pie nut-free. But I LOVE almond milk and will use any excuse to include it. Let us know how you go :)

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Can you use reg. 1% milk? I don’t do soy or hemp milk. Also, can you leave out the coconut? no coconut eaters in my house.

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I really want to try this, but have a few questions I hope you can answer.

1. My friend has a sensitivity to honey. If I wanted to go back to real sugar (instead of agave) how much should I use?

2. Can I use milk?

3. Can I use an immersion blender? (I don’t have a regular one!)

Thanks!

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Hey Julie! Welcome to the healthy piggy world! Yes - you can easily use cow’s milk for this recipe and it tastes fantastic. You can also leave out the coconut. You will just need to reduce the milk just a tad. Let me know how you go. Oink Oink :)

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Hey Ellen :)
Welcome to you too! You can use conventional milk and it tastes fantastic. You can also use regular sugar - just reduce the milk by just 1 Tbsp. I have also made this pie with an immersion blender. It takes a bit longer but it can be done. Just make sure the flour is well sifted and the whole mix is well blended. :)

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What have you topped this with and what is served along side it?

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Hey Kat
I served this topped with shredded coconut and I served it with vegan soy cream or cashew cream. Both of those quick easy recipes are on the site. Hope this helps. Let me know how you go! :)

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Oh, I must make this. And GFDF just makes me weep. Using agave nectar…same amount, 1 cup? :)

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If made ahead, do you refrigerate? How long will it keep?

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Hey Jen - Yes - this tastes delicious with agave nectar. Use exactly the same amount for piggilicious Heaven :)
Em - you can make this ahead and once refrigerated it will set even more which is great! It will keep for about 4 days in the fridge.

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Have been Celiac for 8 years,love to bake and show friends we still can have yummy stuff!!!!!

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Here Here Millie - Try the blender pecan pie. It is piggilicious and super easy too :)

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TESS MASTERS IS AMAZING, SHE ALWAYS DELIVERS AND IS GENIUS AT HER CRAFT!!!!!! I LOVE THIS WOMAN AND HER PIE!!!!!!!!!!!! WE WANT MORRRRE!

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I made this last night and we loved it!  I used Meyer lemons and found this pie to be a wonderful way to feature them.  I will definitely make this again, but I’m going to leave out the vanilla, which seemed to get in the way of the lemon and honey flavors. 
I want to try your pecan blender pie next!
Thank you,
Christy

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Hey Christy! I LOVE Meyer lemon season! I have been juicing them and freezing it ALL season. Thanks for the comments about the vanilla extract. I am going to make one with 1/2 the vanilla and see if that strikes a nice balance. The reason I put it in was to heighten the natural flavour of the lemon. It is great to get this feedback. Thanks :)

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Thanks so much for this recipe.  I bet it would be been even better if I had added all the ingredients.  I was making this while keeping track of my 21 month old so thinking I had everything in the blender until just now.  I forgot the milk.  The pie still tasted good but I bet it would be even better/creamer if I had the milk in it.  The next project - your brownies…maybe this time I will follow the ingredients better.

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Oh Jill…..you made me laugh! I have done that with recipes SO many times! I think we all have :) Let me know how you go with the brownies. Welcome to the piggy world!

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Would sorghum or millet flour work in place of the rice flour?  I’m allergic to rice and would love to make this!

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This looks so amazing, and my 5 year old is wanting to help out in the kitchen! We have a delicious activity for the weekend. :-D

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Welcome Jennifer. I have not tried millet or sorghum flour with this particular recipe. I would try a mixture of sweet sorghum and tapioca? Please let me know how you go. Moriarty - do glad you have a super easy recipe to make! Give the pecan pie a go too! LOVE your website!!! :)

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Okay, I finally made this pie over the weekend and I must say that not only does it look and sound delicious, it also tastes delicious!  My mouth was doing the happy dance all over this apt.  I do believe I overcooked mine a bit though as the outer edges were drak brown and almost crispy.  They were eaten anyway, incidentally.  :o)

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I will eat this pie ANY way it comes Abbie! Glad you enjoyed it :)

OK I re-made this but I switched it up a bit.  Instead of lemon juice I added homemade chocolate sauce.  Then for the milk (I remembered it this time) I added dark chocolate almond milk.  This is for my Mother in laws birthday part tomorrow.  Can’t wait to try it I will let you know how it turned out.  It looks great and smells even better

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Oh Jill, you are a woman after my own heart! I love chocolate, the darker the better! Thanks for sharing that wonderful creative option.  I will have to make this again with chocolate next time.  Right now, my lemon version is baking in the oven.
Blender Girl, please forgive me for making some substitutions to your recipe since I was missing some of your original ingredients. Let me know if you want me to share my subs (only if turns out well, of course). :-)  Thank you for this luscious lemony recipe.
I love creamy desserts, especially cheesecakes and mousse. I am excited to try your lemon blender pie once it comes out of the oven. :-)

OH Yum Jill! Please let me know how that turns out! Then we can share it with all of our fellow piggies :)

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OK so I made the chocolate pie and either I am doing something wrong or I really don’t like very sweet pies.  The pie was very very sweet to the point that no one ate it.  It LOOKED very good but tasted like eating a spoon of honey?  Any ideas?

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Hey Jill. Yeah….when you modify recipes it can sometimes take a bit of trial and error. If you want to make a chocolate blender pie I would use a different recipe and I would try another sweetener that doesn’t have the strong personality that honey does. I will post a chocolate blender pie next month for you or feel free to email me.

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Hi Blender Girl,

I’ve been lurking on your site for a while now but this is first recipe I decided to try. I think I may have messed up because I forgot the vanilla and ran out of honey (only have 3/4 cups!)...so I guess we’ll see how it turns out…

I just wanted to say kudos to you for such a lovely and detailed GF and dairy-free website. Though I am not gluten-free, my daughter and I are dairy-free and discovering your website has really broadened our culinary horizons.

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Hey Piggy Maya! Thankyou for your lovely comments. Just for future blends: this lemon pie works with all kinds of sweeteners and you get creative. It is lovely to be connected with you and your daughter. Oink Oink. =)

I have made this pie several times now, and it’s always a hit! I made it once with Meyer lemons (which were a bit too mild for me), and i have also made it with limes which is fabulous!

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I whipped this pie up in no time at all and made some cashew cream to serve on the side.  Everyone in the family loved it.

Phenomenal! I don’t know how you come up with these, Tess! Keep up the good work.

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Thanks Natalie. I am glad you enjoyed it.

I didn’t have any of the milks’ that were suggested when I was making this, so I used a can of coconut milk instead. I also used the Orgran brand of self-raising flour - it’s all I had at the time. Result? Ate it the next day and it was divine! It was like eating a baked cheesecake. Absolutely delicious! Will definitely be making this again - maybe trying a biscuit base to see if it really can be like a baked cheesecake.

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Hey Tracey
Thanks for sharing your experience. I have not made this pie with coconut milk. I am SO pleased it worked out so well. YUMMO!

Can not wait to dive into this belly first

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LOL! I LOVE it!
This pie is SO easy and SOOOO good.
I look forward to hearing what you think :)

Hi, this recipe looks amazing, but I don’t eat eggs, has anyone out there tried this out with an egg replacer? Maybe Ener-G or tofu eggs?

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Hey Jilly.
You can use egg ENER-G egg replacers in this recipe. Or you could try flax, chia, or tofu eggs. However, it will alter the texture. Please let me know how you go. I have not tried the flax, chia or tofu.

I made this with blueberries instead of cocoanut.  I’ll keep you posted.  Regular flour, actually everything conventional.

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Hi sandy I want to make this today. Did you use regular flour and same quantity?

Rina, yes, you can use regular flour and dairy milk in exactly the same quantities and it is fabulous. Enjoy :)

Could I try this using a blanched almond meal instead?  Another question, isn’t organic honey expensive?

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Kim, you can absolutely use any honey in this recipe and it is fabulous. You can use almond meal, but it makes the pie very dense and may not hold together as well.

One more question instead of butter can I use coconut oil??
Btw that’s for answering so fast:))

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You can use coconut oil. Please read the thread on this pie and the pecan pie to see what others have done with success before you waste ingredients. Enjoy.

We made this last night and used millet flour since I happened to have it in the house.  It worked great.  I was thinking about adding lemon zest for more lemon flavor, but I see one of the comments talked about reducing the vanilla.  Which option do you think will enhance the lemon flavor more?

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I followed your recipe exactly, but I got too much filling for one 9 inch pie.  I actually put it in two pie plates.  I used the vitamix and maybe I blended too long and got it too fluffy.  It is in the oven and we will see.  It smells delicious, can’t wait to try it.

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I made 1/2 the recipe and it filled 3 small ramekins and 2 medium size ramekins.  I love to share my culinary creations/experiments these little pies (tarts?) are easy to give to others.  Since the portions are smaller, I am thinking it will bake less time (1/2 hour to 45 minutes instead of an hour).

What is the nutritional information on this recipe? I need the information on the carbs because my granddaughter and myself have to eat gluen free and she is also a diabetic.

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