As the name implies, this is an EZ, or “easy” recipe that we got from a Bob’s sister in AZ-Arizona, where lemons are growing in her neighbor’s yard; and she is free to help herself with all she can reach! If at all possible, when you have to buy them, buy organic lemons, and wash them well, since the whole lemon goes into the pie!
See recipe for tarts for individual Lemon Pies for a change.


  • 2 organic lemons, skin on, sliced, well seeded

  • 4 eggs
  • 4 ounce soft butter (1 stick)
  • 1 teaspoon vanilla
  • 1 ½ cup natural sugar
  • 1 unbaked pie shell


Preheat oven 375ºF. Separate 3-5 (odd number) of nicest lemon slices and set aside to garnish the top before baking.
Place remaining ingredients into food processor and blend together until smooth. Yes, the whole lemons, skin and all! Filling shall be runny at this stage. Pour into unbaked pie crust. Float the thin sliced lemons you set aside on the top. Place into oven and bake about 15 minutes; then reduce temperature to 350º and continue baking 25-30 minutes longer, or until crust is light brown and filling is set. Serve with Crème fraiche, whipped cream, or both!



  • 2 1/2 cups all-purpose flour

  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1 cup (2 sticks) chilled unsalted butter, cut into pieces
  • 1/4 to 1/2 cup ice water

Unbaked Pie Shell Method:

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.


printable page