Description
Learn how to make the perfect Arizona Sunshine Lemon Pie with whole lemons. A creamy, tart, and sweet dessert that’s quick, easy, and unforgettable!
Ingredients
Scale
- 1 whole lemon (thin-skinned, preferably Meyer lemon for a milder taste)
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract (optional, for added flavor)
- 1 pre-made pie crust (or homemade if preferred)
Instructions
- Prepare the Lemon:
- Wash the lemon thoroughly and slice it into quarters.
- Remove the seeds but leave the peel on. For thick-skinned lemons, peel off some of the pith to reduce bitterness.
- Blend the Filling:
- In a blender, combine the lemon quarters, eggs, sugar, melted butter, and vanilla extract (if using).
- Blend until smooth and creamy.
- Assemble the Pie:
- Preheat your oven to 350°F (175°C).
- Place the pie crust in a 9-inch pie dish and pour the lemon filling into the crust. Smooth the top with a spatula if needed.
- Bake the Pie:
- Bake the pie in the preheated oven for 40-45 minutes or until the filling is set and the top is lightly golden.
- The center should no longer jiggle when gently shaken.
- Cool and Serve:
- Allow the pie to cool completely before serving for clean slices.
- Optional: Dust the top with powdered sugar or add a dollop of whipped cream.
Tips for Success
- Lemon Selection: Thin-skinned lemons, like Meyer lemons, reduce bitterness. Remove some peel if using thick-skinned lemons.
- Sweetness Adjustment: Increase sugar to 2 cups for a sweeter pie or reduce to 1 cup for less sweetness.
- Homemade Crust: For an elevated taste, try a buttery homemade crust.
Enjoy this delightful dessert as a bright, tangy treat! Pair it with iced tea, coffee, or even lemonade for a perfect match.