ARIZONA SUNSHINE LEMON PIE

Arizona sunshine lemon pie is a classic, simple and quick-to-make recipe, made with a whole lemon, butter, eggs, vanilla, pie crust, heavy cream, lemon zest and other ingredients.

It’s simple to make the finest Arizona sunshine lemon pie, and you’ll also be rewarded with a delectable dessert. This pie requires only a few ingredients and will be liked by all, regardless of the occasion. This dish is suitable for all levels of home cooks. Make sure you try this dish today by following the step-by-step directions below!

With this Arizona sunshine lemon pie recipe, making lemon pie has never been easier. We’ll only need a few basic ingredients for the filling, as well as your favorite pie dough recipe or a ready-made pie crust to make this wonderful pie.

This is the perfect recipe to get you started if you’re new to cooking pies or unsure what to do with them. This is one of the simplest pie recipes you’ll ever come across. This recipe is a must-try for lemon lovers.

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Servings: 1 9-inch pie

INGREDIENTS:

For the pie:

1 large lemon

4 large eggs

½ cup butter, melted

1 teaspoon vanilla

1½ cups sugar

1 (9 inches) pie crust, unbaked (I used a frozen deep dish)

For the topping: (optional)

1 cup whipping cream

2 Tablespoons sugar

DIRECTIONS:

Step 1:

Take your pie crust out of the freezer or make your own. I used a frozen deep-dish pie crust and it worked perfectly. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.

Step 2:

Preheat your oven to 350 degrees Fahrenheit. Wash your lemon then cut up and remove all the seeds. Don’t peel it, you will blend the whole lemon! Place in your high powdered blender, such as a Vitamix.

Step 3:

Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 and then moved up to 10. Pour the mixture into your pie crust. Bake for about 40 minutes or until set.

Step 4:

Let cool then chill in the fridge.

For the topping:

Step 5:

Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.

Step 6:

Slice pie and serve chilled with a dollop of whipped cream on top. This can be enjoyed warm or at room temperature but I preferred it chilled.

Step 7:

Serve and enjoy.

Tips and variation

I recommend using lemon with thin skin for the best results, but if that is not possible, you can remove the entire filling of the lemon and zest only the yellow section of the outside skin. When you use too much of the white component of a lemon’s skin, the flavor becomes bitter.

I recommend serving the pie after it has been chilled for the greatest flavor and texture. Although it can be served warm, it will not be as solid as it will be after chilling.