Arizona Sunshine Lemon Pie is different from most lemon pies because we use the whole lemon, peel and all, after removing the seeds. The lemon is blended with eggs, sugar, melted butter, and vanilla, then poured into an unbaked crust and baked until the filling sets.
I recommend this recipe when you want a lemon dessert with a stronger citrus personality than a pudding-style pie. The peel adds aroma and a little pleasant bitterness, while the sugar and butter round out the flavor.
What to Know About Using the Whole Lemon
Wash the lemon very well, cut it into pieces, and remove every seed you can find. Do not peel it. Because the rind goes into the filling, I would choose a fresh lemon with a fragrant, fairly thin skin rather than one with a very thick white pith, which can taste more bitter.
Ingredients
For the Pie
- 1 large lemon, washed, cut into pieces, and seeded
- 4 large eggs
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 1 unbaked 9-inch pie crust
Optional Whipped Cream
- 1 cup whipping cream
- 2 tablespoons granulated sugar
Blend the Filling Smoothly
Add the lemon pieces to a high-powered blender with the eggs, melted butter, vanilla, and sugar. Blend until the mixture pours smoothly and the peel has been broken into very fine pieces. My main tip is not to stop while large rind pieces are still visible.
How to Make Arizona Sunshine Lemon Pie
- Preheat the oven to 350°F.
- If you are using a disposable frozen deep-dish crust, set it on a sturdy baking sheet.
- Wash and cut the lemon, removing all seeds but leaving the peel on.
- Blend the lemon, eggs, melted butter, vanilla, and sugar until smooth.
- Pour the filling into the unbaked pie crust.
- Bake for about 40 minutes, or until the edges are set and the center has only a slight jiggle.
- Cool completely, then refrigerate until well chilled before slicing.
- Serve with whipped cream if desired.
How I Judge When It Is Done
I would not wait until the center looks dry. The filling should be set around the edges and mostly set in the middle. It firms further as it cools, and chilling gives the cleanest slices.
If the crust edge is browning too quickly, loosely cover the rim with foil while the center finishes baking.
Optional Whipped Cream
Chill the mixing bowl and beaters, then whip the cream with the sugar until it holds peaks. I prefer adding it to individual slices so the bright lemon filling stays visible.
Troubleshooting
The pie tastes too bitter: whole-lemon recipes naturally include rind flavor, but a lemon with thick white pith can make that bitterness stronger.
The filling looks chunky: blend longer before baking. The peel should be finely broken down.
The slices are too soft: cool the pie fully and refrigerate it. Warm pie will be much looser.
Storage
Keep the cooled pie covered in the refrigerator. The filling contains eggs, so I recommend keeping leftovers chilled and returning the pie to the refrigerator after serving.
For more citrus desserts, try my Creamy Lemon Squares or browse the dessert recipes.
