ARIZONA SUNSHINE LEMON PIE

Any easy pie you mix up in the blender! A chopped whole lemon is blended up with butter, sugar and eggs creating a custard like pie bursting with lemon flavor. Top it off with sweet whipped cream!

INGREDIENTS

For the pie

  • 1 whole lemon, washed & seeds removed (fresh from tree & in season is best)
  • 4 large eggs
  • 1/2 cup butter, melted (I used salted)
  • 1 teaspoon vanilla (I use this)
  • 1 1/2 cups sugar
  • 1 (9 inch) piecrust, unbaked (I use a frozen deep dish)

For the topping

  • 1 cup whipping cream
  • 2 tablespoons sugar

INSTRUCTIONS

  1. Take your pie crust out of the freezer or make yoru own. I used a frozen deep dish pie crust and it worked great. I placed it on a cookie sheet for support. If using a homemade pie crust in a glass dish, you don’t need to do this.

  2. Pre-heat your oven to 350 degrees.

  3. Wash your lemon well then cut up and remove all the seeds. (No need to peel it, you will blend the whole lemon!) Plae in your blender.

  4. Add the eggs, butter, vanilla and sugar. Blend until smooth. I start at powder 5 then go up to 10.

  5. Pour the mixture into your piecrust. Bake for about 40 minutes or until set.

  6. Let the pie cool, then chill in the fridge.

For the topping

  1. Place a bowl and beaters in the freezer for 20 minutes (not manditory). Pour in your whipping cream and sugar. Whip until peaks form.

  2. Slice pie and serve chilled with a dollop of whip cream on top. This can be enjoyed warm (it just won’t be as firm) or at room temperature but we prefer it chilled.

    Recipe by Adell