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.
Arizona Lemon Pie
Ingredients
- One 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
Optional topping:
- 1 cup heavy whipping cream
- 2 tbsp sugar
Instructions
- 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.
