Arizona Sunshine Lemon Pie is a vibrant and tangy dessert inspired by the sunny landscapes of the Grand Canyon State. With its refreshing citrus flavor and smooth, creamy filling, this pie is perfect for summer gatherings, holiday celebrations, or anytime you crave a sweet and tangy treat. The recipe combines the bold flavors of fresh lemons with a subtle hint of southwestern spices, making it a delightful twist on the classic lemon meringue pie. Served chilled, the pie offers a perfect balance of tartness and sweetness that will brighten up any occasion.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- ⅓ cup sugar
- 1/2 tsp cinnamon (optional, for a Southwestern kick)
- 6 tbsp melted butter
For the filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- 2 tbsp lemon zest
- 3 large egg yolks
- 1/2 tsp vanilla extract
- Pinch of salt
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh lemon slices and zest, for garnish (optional)
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Stir until evenly mixed.
- Add the melted butter and mix until the crumbs are coated and the mixture holds together when pressed.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie dish, forming a firm crust.
- Bake for 8-10 minutes, or until the crust is golden brown and slightly set. Remove from the oven and allow to cool completely.
- Make the filling:
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, egg yolks, vanilla extract, and a pinch of salt until smooth and well-combined.
- Pour the lemon mixture into the cooled crust, spreading it out evenly with a spatula.
- Bake the pie for 15-18 minutes, or until the filling is set but still slightly wobbly in the center.
- Remove from the oven and let it cool at room temperature for about 30 minutes before refrigerating. Chill the pie for at least 3 hours or overnight for the best results.
- Prepare the topping:
- In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spoon the whipped cream over the chilled pie just before serving, spreading it into an even layer.
- Garnish with fresh lemon slices and additional lemon zest, if desired.
- Serve and enjoy:
- Slice the pie into wedges and serve chilled for a refreshing dessert experience that combines the best of citrus and cream.