Arizona Sunshine Lemon Pie
I love a blender recipe. Probably because the cleanup is so darn easy. I’m sure for most of you, cleanup is the worst part of baking and cooking. It’s amazing how many dishes you have from just one meal. So, yeah, something that you make in the blender? I am all over that. I was scrolling down my Pinterest feed and came across this recipe.
The name caught my eye. Arizona Sunshine Lemon Pie?! Since my blog is called Baked in ARIZONA, I pretty much had to try it (and I am obsessed with lemon!) Then, when I read that you use the WHOLE lemon, peel and all, I was very intrigued.
The best part is, this pie is super easy (I used a frozen pie crust), but if you want to make a quick pie crust, it will still be pretty easy. The hardest part is picking out all of the seeds from the lemon. Other than that, you just throw everything in the blender, blend it up, and pour it into the crust.
Forty minutes later, you have a lemon, custard-like pie! We liked this best chilled with a dollop of sweetened whipped cream on top. Is life giving you lemons? Do you need something to brighten your day? Make this pie; it is sure to turn your day around. It was just what my Monday needed :). Enjoy!
Why You’ll Love This Recipe
This Arizona Sunshine Lemon Pie is a true delight for lemon lovers. The simplicity of using a blender for mixing all the ingredients makes cleanup a breeze, and the use of a whole lemon gives the pie a tangy, vibrant flavor that’s hard to resist. Plus, it’s a quick recipe that can brighten any day with its refreshing taste!
Kitchen Equipment You’ll Need
- High-powered blender (such as a Vitamix)
- Cookie sheet (if using a metal pie pan)
- Mixing bowl
- Electric mixer or hand beaters
Ingredients
For the pie:
- 1 large lemon
- 4 large eggs
- ½ cup butter, melted
- 1 teaspoon vanilla
- 1½ cups sugar
- 1 (9 inch) piecrust, unbaked (I used a frozen deep dish)
For the topping (optional):
- 1 cup whipping cream
- 2 tablespoons sugar
Instructions
- Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust, and it worked perfectly. I placed it on a cookie sheet because the metal pan was not that strong, but if using a glass pie plate, you won’t need to do this.
- Preheat your oven to 350 degrees.
- Wash your lemon, then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high-powered blender.
- Add the eggs, butter, vanilla, and sugar. Blend until smooth. I started at power 5, then moved up to 10.
- Pour the mixture into your pie crust. Bake for about 40 minutes or until set.
- Let cool, then chill in the fridge.
- For the topping: Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip until peaks form.
- Slice pie and serve chilled with a dollop of the whipped cream on top. This can be enjoyed warm (it just won’t be as firm) or at room temperature, but we preferred it chilled.
Tips for Success
- Ensure that all lemon seeds are removed to prevent a bitter taste.
- Chilling the pie before serving enhances its flavor and texture.
Additional Tips or Variations
For a different twist, try adding a teaspoon of lemon zest for an extra burst of citrus flavor. You can also experiment with a graham cracker crust for a sweet contrast to the tangy filling.
Nutritional Highlights (Per Serving)
- Calories: 320
- Fat: 18g
- Carbohydrates: 37g
- Protein: 4g
Frequently Asked Questions (FAQ)
Can I use a regular blender? Yes, but a high-powered blender will ensure a smoother mixture.
Do I need to peel the lemon? No, the whole lemon, peel and all, is used in this recipe.
Can I make this pie ahead of time? Absolutely! This pie can be made a day in advance and stored in the refrigerator.
Conclusion
There you have it, the Arizona Sunshine Lemon Pie – a delightful and easy recipe that’s sure to bring a burst of sunshine to your day. Give it a try and let me know how it turned out for you. I’d love to hear your experiences and any creative variations you come up with. Enjoy your baking!