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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Arizona Sunshine Lemon Pie Recipe

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This recipe for Arizona Sunshine Lemon Pie is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole LARGE lemon (Meyer, if available)
4 large eggs
½ c. butter, melted
1 tsp. vanilla
1½ c. sugar
1 9” pie crust, unbaked
1 c. whipping cream
2 T. sugar
Directions:
Directions:
1. Take the pie crust out of the freezer or make your own. If using your own in a glass dish, bake in this. If using a store-bought pie crust in an aluminum pie plate, place on a cookie shot for baking.
2. Pre-heat oven to 350º
3. Wash lemon well, then cut up, and remove all seeds - No need to peel, just blend the whole lemon in the blender.
4. Add the eggs, butter, vanilla, and sugar. Blend until smooth.
5. Pour the mixture into pie crust. Bake for about 40 minutes until set.
6. Let the pie cool on the counter, then chill in the fridge.

For the topping:
1. Place a bowl and beaters in the freezer for 20 minutes. Pour in the whipping cream and sugar. Beat until peaks form.
2. Slice the pie served chilled with a dollop of whipped cream on top.
Personal Notes:
Personal Notes:
This note was on the recipe:
“ There has been a lot of feedback in comments about this recipe. Here is a little info. I used a lemon that was about medium in size (not huge, but not small). Some folks have used Meyer lemons with great success. Others have tried this pie zesting the lemon into the blender, then removing the white peel and adding just the lemon pulp( minus the seeds.

 

 

 

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