Arizona Sunshine Lemon Pie – Indulge in the zesty and refreshing flavors of our Arizona Sunshine Lemon Pie. This delightful dessert will transport your taste buds to a sunny paradise with every bite. What sets this recipe apart is the use of a whole lemon, including the peel, which adds a burst of tangy goodness. Combined with creamy custard and a buttery crust, this pie is a true crowd-pleaser that deserves a spot in your dessert repertoire.
In our household, the Arizona Sunshine Lemon Pie has become an absolute favorite. It all began when my husband took a bite of this exquisite creation, his face instantly lighting up with joy. From that moment on, this pie has been a staple in our family gatherings and special occasions. The tangy and creamy filling, coupled with the crisp crust, creates a perfect harmony of flavors that never fails to captivate our taste buds. It has become a symbol of happiness and sunshine in our home, reminding us of the beautiful memories we’ve shared over this delightful dessert.
Why This Recipe Shines: Arizona Sunshine Lemon Pie
- Whole Lemon Bliss: This recipe stands out from the crowd by utilizing the entire lemon, including the peel. The result? A burst of intense lemon flavor that elevates the pie to new heights of deliciousness.
- Creamy and Irresistible: The combination of eggs, melted butter, vanilla, and sugar creates a velvety custard filling that’s smooth and luscious. Each bite is an exquisite blend of citrus tang and creamy indulgence.
- Effortless Elegance: With just a handful of ingredients and simple steps, this pie can be whipped up in no time. Whether you use a pre-made pie crust or decide to make your own, the end result is a stunning dessert that looks as impressive as it tastes.
Ingredients:
- 1 large lemon (approximately 140g or 0.3 lb.)
- 4 large eggs
- ½ cup (113g) butter, melted
- 1 teaspoon vanilla extract
- 1½ cups (300g) sugar
- 1 (9 inches) unbaked pie crust (I used a frozen deep dish)
For the optional topping:
- 1 cup (237ml) whipping cream
- 2 tablespoons (25g) sugar
Directions:
Begin by preparing your pie crust. If using a frozen deep-dish pie crust, simply remove it from the freezer. If you prefer to make your own, go ahead and prepare the crust according to your favorite recipe.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Wash the lemon thoroughly, then cut it into pieces, ensuring to remove all the seeds. Leave the peel intact as you will blend the entire lemon, which adds an incredible burst of flavor. Place the lemon pieces in a high-powered blender, such as a Vitamix.
To the blender, add the eggs, melted butter, vanilla extract, and sugar. Blend the mixture until smooth and well combined. Begin at a lower power setting, such as 5, and gradually increase to 10 for a perfectly blended consistency. Pour the mixture into your unbaked pie crust.
Bake the pie in the preheated oven for approximately 40 minutes or until the filling is set. You can check for doneness by gently jiggling the pie—the center should be firm.
Once baked, allow the pie to cool, and then transfer it to the refrigerator to chill. This step enhances the flavors and ensures a refreshing and delightful experience.
For the optional topping:
Before preparing the topping, place your mixing bowl and beaters in the freezer for about 20 minutes. This will help the whipping cream achieve a light and fluffy texture. Once chilled, add the whipping cream and sugar to the bowl. Whip the mixture until soft peaks form.
When ready to serve, slice the chilled pie and garnish each piece with a generous dollop of whipped cream. The contrast between the tangy pie and the creamy topping is simply heavenly. You can enjoy the pie warm or at room temperature, but for the ultimate experience, we recommend savoring it chilled.
Notes:
- For a twist, you can try using Meyer lemons, known for their sweeter and more floral flavor.
- If you prefer a lighter version, you can substitute some or all of the whipping cream with Greek yogurt for the topping.
- This pie is best enjoyed within a few days of preparation to ensure optimal freshness.
In conclusion, the Arizona Sunshine Lemon Pie is a slice of pure bliss that brings a burst of sunshine to your taste buds. With its unique use of a whole lemon, velvety custard filling, and buttery crust, this dessert is a true showstopper. Whether you’re serving it at a family gathering, sharing it with friends, or indulging in a moment of self-care, this pie never fails to bring smiles and satisfaction.
The refreshing tang of the lemon, coupled with the creamy sweetness, creates a harmonious balance of flavors that is simply irresistible. Whether enjoyed warm or chilled, each bite transports you to a sunny paradise, filling your senses with the joy of citrusy goodness.
So why wait? Whip up this delightful pie and watch as your loved ones’ faces light up with delight. Let it become a centerpiece of happy memories and a symbol of togetherness. Indulge in the vibrant taste of Arizona Sunshine Lemon Pie and experience a burst of sunshine in every slice.
Frequently Asked Questions
Can I use a different type of citrus fruit?
While this recipe specifically calls for a lemon, you can experiment with other citrus fruits such as oranges or limes. However, keep in mind that the flavor profile and tartness may vary, so adjustments to the sugar quantity might be needed.
Can I make the pie crust from scratch?
Absolutely! If you prefer to make your own pie crust, feel free to use your favorite homemade recipe. Just make sure to blind bake it before adding the lemon filling.
Can I make the pie in advance?
Yes, you can prepare the pie a day in advance. Simply follow the instructions until Step 4, and then refrigerate the pie until ready to serve. The chilling time will further enhance the flavors, making it even more delicious.
Arizona Sunshine Lemon Pie
Ingredients
- 1 large lemon approximately 140g or 0.3 lb.
- 4 large eggs
- ½ cup 113g butter, melted
- 1 teaspoon vanilla extract
- 1½ cups 300g sugar
- 1 9 inches unbaked pie crust (I used a frozen deep dish)
For the optional topping:
- 1 cup 237ml whipping cream
- 2 tablespoons 25g sugar
Instructions
- Begin by preparing your pie crust. If using a frozen deep-dish pie crust, simply remove it from the freezer. If you prefer to make your own, go ahead and prepare the crust according to your favorite recipe.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Wash the lemon thoroughly, then cut it into pieces, ensuring to remove all the seeds. Leave the peel intact as you will blend the entire lemon, which adds an incredible burst of flavor. Place the lemon pieces in a high-powered blender, such as a Vitamix.
- To the blender, add the eggs, melted butter, vanilla extract, and sugar. Blend the mixture until smooth and well combined. Begin at a lower power setting, such as 5, and gradually increase to 10 for a perfectly blended consistency. Pour the mixture into your unbaked pie crust.
- Bake the pie in the preheated oven for approximately 40 minutes or until the filling is set. You can check for doneness by gently jiggling the pie—the center should be firm.
- Once baked, allow the pie to cool, and then transfer it to the refrigerator to chill. This step enhances the flavors and ensures a refreshing and delightful experience.
For the optional topping:
- Before preparing the topping, place your mixing bowl and beaters in the freezer for about 20 minutes. This will help the whipping cream achieve a light and fluffy texture. Once chilled, add the whipping cream and sugar to the bowl. Whip the mixture until soft peaks form.
- When ready to serve, slice the chilled pie and garnish each piece with a generous dollop of whipped cream. The contrast between the tangy pie and the creamy topping is simply heavenly. You can enjoy the pie warm or at room temperature, but for the ultimate experience, we recommend savoring it chilled.
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