Arizona Sunshine Lemon Pie

• Vegetarian

• Produce

  • 1 Lemon, large

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 5/8 cups Sugar
  • 1 tsp Vanilla

• Bread & Baked Goods

  • 1 (9 inch piecrust

• Dairy

  • 1/2 cup Butter
  • 1 cup Whipping cream

Found on bakedinaz.com

Description

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

Directions

• Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you wont need to do this.
• Preheat your oven to 350 degrees.
• Wash your lemon then cut up and remove all the seeds. (Dont peel it, you will blend the whole lemon!) Place in your high powdered blender (such as a Vitamix).
• Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.
• Pour the mixture into your piecrust. 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 till peaks form.
• Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just wont be as firm) or room temperature but we preferred it chilled.