Arizona Sunshine Lemon Pie Recipe 365

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ARIZONA SUNSHINE LEMON PIE RECIPE



Arizona Sunshine Lemon Pie Recipe image

Provided by Joelene

Number Of Ingredients 6

1 large lemon
4 eggs
1 stick melted butter
1 teaspoon pure vanilla
1 1/2 cups sugar
1 unbaked piecrust

Steps:

  • Pre-heat oven to 350 degrees Fahrenheit. Cut lemon in small chunks leaving rind on. Remove seeds. In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla and sugar until mixture is smooth and creamy. (It should be fairly runny.) Pour into unbaked piecrust. Bake at 350 degrees for about 40 minutes. If crust becomes too brown, cover gently with foil and finish baking. Serve with a dollop of fresh whipped cream.

ARIZONA SUNSHINE LEMON PIE RECIPE - (3.6/5)



Arizona Sunshine Lemon Pie Recipe - (3.6/5) image

Provided by á-407

Number Of Ingredients 7

1 large lemon
4 eggs
1 stick melted butter
1 tsp. vanilla
1 1/2 C sugar
1 unbaked pie crust
Whipped cream, optional

Steps:

  • Preheat oven to 350. Leaving rind on, cut lemon into small chunks. In blender puree lemon chunks, eggs, butter, vanilla & sugar til mixture is smooth & creamy. It should be fairly runny. Pour into piecrust. Bake for 40 min. If crust becomes too brown, cover gently with foil. Serve with dollop of fresh whipped cream.

ARIZONA LEMON MERINGUE PIE



Arizona Lemon Meringue Pie image

Lemon extract and fresh lemons from my very own back yard make this a real family favorite using 4 eggs. The meringue is very high. I would suggest trying my recipe #339607 for your crust or if in a hurry use packaged or frozen crust.

Provided by BakinBaby

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

1 1/2 cups sugar
6 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon salt
2 cups boiling water
1/4 teaspoon vanilla
1/2 cup fresh lemon juice
zest from 1 lemon
4 eggs (separated)
1 teaspoon lemon extract
1 tablespoon butter
1/2 cup sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
9 inches cooked pastry crust

Steps:

  • Prepare crust, bake and set aside to cool.
  • In a medium saucepan, over medium heat; combine sugar,cornstarch & flour, add 2 cups boiling water, cook and stir with a wire wisk over medium heat until thickened and bubbly, reduce heat & cook 2 minutes more.
  • Gradually add 1/2 cup hot mixture to egg yolks, then pour egg yolk/pudding mixture back into remaining filling in saucepan and cook another 2 minutes.
  • Remove from heat and add butter,lemon zest, vanilla, lemon extract and lemon juice, stir to combine.
  • Pour lemon mixture into cooked crust and set aside, allow to slightly cool.
  • In the mean time, prepare meringue by beating 4 egg whites, cream of tartar and vanilla until soft peaks form.
  • Then gradually add 1/2 cup sugar ( 1 tablespoon at a time), beat at high speed until stiff peaks form.
  • With a soft scrapper add large fluffy dollops of meringue on top of lemon filling, making sure to attach meringue to crust edges. This insures the meringue will not pull away from the crust.
  • Bake for about 15 minutes at 350 degrees or until meringue is golden brown, then allow to cool for about 2 hours.
  • Dip a serrated knife in cold water to slice through each slice.

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