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Olive Oil + Meyer Lemon Blender Pie

Mimi Newman
Olive Oil + Meyer Lemon Blender Pie
5 from 1 vote
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Pie
Cuisine American
Servings 8 -10 servings


  • 4 large eggs
  • 1/2 stick 1/4 cup of unsalted butter
  • 1/4 cup of extra virgin olive oil
  • 1 whole Meyer Lemon
  • 1 1/4 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 1/4 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.
Keyword blender lemon pie, blender pie, olive oil and lemon recipes
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