Arizona Sunshine Lemon Pie

  • Desserts
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Although it can be tempting to use lemons as springtime kitchen decor sitting in a bowl on the counter, store lemons in the refrigerator. They’ll last for two weeks in the crisper drawer and up to a month when stored in a resealable plastic bag.

Ingredients

  • 1 arizona lemon or one large seedless lemon, quartered
  • 4 large eggs, room temperature
  • 1/2 cup butter, melted
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 frozen deep-dish pie crust (9 inches), unbaked
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons sugar

Directions

  1. Preheat oven to 350°. In a high-powered blender or food processor, blend lemon, butter, eggs, sugar and vanilla until smooth. Place pie crust on a baking sheet; pour filling into crust. Bake on the middle rack until filling is puffed and golden, 40-45 minutes. Cool on a wire rack one hour; cover and refrigerate until set, 4 hours or overnight.
  2. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spoon or pipe onto chilled pie. Slice; serve.

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