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I found a recipe not too long ago that I had been wanting to try but hadn’t gotten around to it. It’s called Arizona Sunshine Lemon Pie.
When we came home yesterday with two large shopping bags full of lemons from a friend's house, I decided to make the recipe. It's so easy and foolproof that I hardly dared believe it would be any good. But it’s absolutely delicious!
ARIZONA SUNSHINE LEMON PIE
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1 large lemon
4 large eggs
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cups sugar (I used coconut palm sugar, as usual)
1 (9 inch) deep-dish pie crust, unbaked but thawed
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 a high powdered blender.
Add the eggs, butter, vanilla and sugar. Blend on the highest setting until smooth.
Pour the mixture into the piecrust. Bake for about 40 minutes or until set.
Let cool, then chill in the fridge.
Top with fresh whipped cream and serve.
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I found a recipe not too long ago that I had been wanting to try but hadn’t gotten around to it. It’s called Arizona Sunshine Lemon Pie.
When we came home yesterday with two large shopping bags full of lemons from a friend's house, I decided to make the recipe. It's so easy and foolproof that I hardly dared believe it would be any good. But it’s absolutely delicious!
ARIZONA SUNSHINE LEMON PIE
<div class="text_exposed_show">
1 large lemon
4 large eggs
1/2 cup butter, melted
1 teaspoon vanilla
1 1/2 cups sugar (I used coconut palm sugar, as usual)
1 (9 inch) deep-dish pie crust, unbaked but thawed
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 a high powdered blender.
Add the eggs, butter, vanilla and sugar. Blend on the highest setting until smooth.
Pour the mixture into the piecrust. Bake for about 40 minutes or until set.
Let cool, then chill in the fridge.
Top with fresh whipped cream and serve.
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