Arizona Sunshine Lemon Pie

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This lemon pie is extremely simple to make! The filling is made in your blender! There are only 5 ingredients in this dish. A whole lemon is combined with eggs, butter, vanilla, and sugar to make a creamy, tart lemon pie with whipped cream on top!


To make the pie

1 lemon (whole, washed, and seeds removed) (fresh from tree & in season is best)
4 large eggs
1/2 cup melted butter (I used salted)
1 teaspoon vanilla extract
1 1/2 pound of sugar
1 unbaked piecrust (9 inch) (I use a frozen deep dish)

To make the topping

1 quart of whipped cream
2 teaspoons of sugar


Remove your frozen pie crust from the freezer or create your own. I used a prepackaged deep dish pie dough, which worked beautifully. I supported it by placing it on a baking sheet. You don’t need to do this if you’re using a handmade pie dough in a glass dish.

Preheat the oven to 350 degrees Fahrenheit.

After thoroughly cleaning your lemon, chop it up and remove all of the seeds. (There’s no need to peel it; the whole lemon will be blended!) Place everything in your blender.

Combine the eggs, butter, vanilla, and sugar in a mixing bowl. Blend until completely smooth. I start with powder 5 and work my way up to powder 10.

Fill the piecrust with the ingredients. Preheat oven to 400°F and bake for about 40 minutes, or until firm.

Allow the pie to cool before placing it in the refrigerator.

To make the topping

Freeze a mixing bowl and beaters for 20 minutes (not manditory). Combine the whipping cream and sugar in a mixing bowl. Whip until you get peaks.

Serve the pie cold with a dollop of whipped cream on top. This may be served warm (though it will lose its firmness) or at room temperature, but we like it cold.

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