There’s something about the taste of tart, a creamy lemon pie that just reminds me of summer. Citrus is a fantastic flavor for rounding out almost any meal. I love throwing it out for summer picnics, sharing it at game nights with friends, or just placing it on the table at the end of a meal to make it extra special. (Have I mentioned that we have a thing for dessert at my house?) Even on the rainiest summer day, I find that lemon pie adds a hint of sunshine and makes the day feel a little bit brighter.
When you want a simple dessert that’s easy to throw together and takes almost no time to prep, this Arizona Sunshine Lemon Pie certainly takes the cake…er, pie. It’s easy to throw together (all of the ingredients are mixed together right there in your blender!), and it takes just a few minutes to go from ingredients to a pie that’s ready to go in the oven. Of course, you’ll need to prep it a little ahead of dinner so that it has time to have the oven all to itself. The most time-consuming part of the process for me is making sure that none of the lemon seeds make it into the batter!
If you don’t want to whip up your own whipped cream or don’t have a stand mixer, you can always opt for store-bought whipped cream, or even whipped cream in a can, to top off your pie. Hey, you made homemade pie. No one is going to judge you for the whipped cream! Homemade, however, adds an extra touch of something special that’s sure to have your guests smiling.
How to Prepare Arizona Lemon Pie
Ingredients for Arizona Lemon Pie
- One pie crust (Hint: A homemade graham cracker crust takes this pie to another level)
- 1 fresh lemon (ensure it’s thoroughly washed)
- 4 farm-fresh eggs
- 1/2 cup of butter, melted and cooled
- 1 teaspoon of pure vanilla extract
- 1 1/2 cups of granulated sugar
- 1 cup of chilled heavy whipping cream
- 2 tablespoons of sugar
Directions for Arizona Lemon Pie
- Begin by preheating your oven to 350 degrees Fahrenheit.
- Thoroughly wash the lemon and remove any seeds. Remember, there’s no need to peel!
- In a high-powered blender, combine the entire lemon, eggs, cooled melted butter, vanilla, and sugar. Blend until the mixture is velvety smooth, ensuring there are no leftover clumps.
- Transfer the smooth mixture to your chosen pie crust and bake in the preheated oven for approximately 40-45 minutes. You’ll know it’s done when the pie feels firm.
- Allow the pie to cool at room temperature before chilling it in the fridge for a few hours, or preferably overnight. This will enhance the flavors and provide a better texture.
- For those opting for the whipped topping, ensure your mixing bowl and blades are cold. Combine the whipping cream and sugar and whip until you have stiff peaks.
- Serve your Arizona Lemon Pie chilled with generous dollops of whipped cream. Enjoy every sun-kissed bite!
What makes the Arizona Lemon Pie unique?
The inclusion of the whole lemon, peel and all, imparts a distinct, robust citrus flavor that sets the Arizona Lemon Pie apart from other lemon desserts.
Can I use a store-bought crust for this recipe?
Absolutely! While a homemade graham cracker crust adds a touch of authenticity, a store-bought crust can be a convenient alternative.
Is it necessary to use a high-powered blender?
While a high-powered blender ensures a smoother consistency, a good food processor can also get the job done. Just make sure there are no clumps left!
How long should I chill the pie?
For the best flavor and consistency, it’s recommended to chill the pie overnight. However, a few hours should suffice if you’re short on time.
Can I use bottled lemon juice instead of a fresh lemon?
For the best flavor, a fresh lemon is recommended. Bottled lemon juice may alter the pie’s authentic taste and aroma.
How do I store leftover pie?
Keep any leftover pie in the refrigerator, covered, for up to 4 days. This ensures it remains fresh and delicious.
Can I freeze the Arizona Lemon Pie?
Yes, this pie can be frozen for up to a month. Make sure it’s wrapped well to prevent freezer burn. Thaw in the refrigerator before serving.
Can I add other toppings apart from whipped cream?
Definitely! While whipped cream is traditional, feel free to get creative. Fresh berries, lemon zest, or even a sprinkle of powdered sugar can add a delightful touch.
Is the Arizona Lemon Pie very sweet?
The pie has a balanced flavor profile, with the tartness of the lemon complementing the sweetness of the sugar. Adjust sugar quantities to your liking if needed.
Arizona Lemon Pie
- 1 pie crust feel free to make your own, if you like: I also love this pie with a homemade graham cracker crust. The crust really makes the pie, don't you think?
- 1 lemon
- 4 eggs
- 1/2 cup melted butter
- 1 tsp vanilla
- 1 1/2 cups sugar
- 1 cup heavy whipping cream
- 2 tbsp sugar
- Preheat oven to 350 degrees Fahrenheit.
- Wash the lemon thoroughly, then cut and take out all of the seeds. You don't have to worry about peeling the lemon; the peel will go into the blender with the rest of the ingredients! Add the lemon, eggs, melted butter, vanilla, and sugar to your high-powered blender or, in a pinch, food processor. Blend until it's completely mixed together, with no clumps or chunks leftover. It may take several minutes to get smooth enough, but that's okay; just keep on blending!
- Bake at 350 degrees for 40-45 minutes, or until the pie is set. Allow to cool completely, then chill in the fridge. This pie is great while it's chilling (I've even been known to sneak a taste while it was still warm...shh!), but it's even better if it has a chance to chill for a few hours or overnight before serving.
- If you want to add the optional topping, chill your bowl and mixing blade until they're nice and cold. Place whipping cream and sugar in the bowl and beat until stiff peaks form.
- Serve your stunning lemon pie cold, with dollops of fresh whipped cream on top.