ARIZONA SUNSHINE LEMON PIE

Whipping up an exceptional Arizona sunshine lemon pie is a breeze, and it’s worth it as you’ll savor a scrumptious treat. The pie is made with just a few ingredients and is suitable for any occasion that everyone will relish. This recipe is well-suited for home cooks of all expertise levels. Feel free to try it out today by following the step-by-step instructions that are provided below without any hesitation!

INGREDIENTS FOR ARIZONA SUNSHINE LEMON PIE

Granulated Sugar – Granulated sugar is recommended for this recipe, although caster sugar is also an option.

Corn Starch – The thickening agent is crucial in this recipe since no creams are used, and it helps to thicken the filling.

Salt – A small amount is sufficient to counterbalance the sweetness.

Cold Water – You combine this with the cornstarch to create a slurry.

Lemon Juice – For this recipe, make sure to exclusively use lemon juice that has been freshly squeezed as it will impart the pie with the finest and most concentrated flavor.

Egg Yolks – If you’re not planning to use a meringue topping, feel free to dispose of the egg whites. Meanwhile, utilizing them can contribute to a smoother and creamier filling.

Unsalted Butter – Incorporating high-quality organic butter when making this recipe can enhance the filling’s richness.

Boiling Water – To help cook the egg yolks, this ingredient is included in the filling and added to the mixture just before boiling.

Lemon Zest – The fresh flavor of this pie is greatly enhanced by the addition of lemon zest, which I love.

 

HOW TO MAKE ARIZONA SUNSHINE LEMON PIE?

Pie Crust – Begin by making your own pie crust from scratch, or alternatively, you may opt to use a pre-made pie crust.

Prep – Make sure to prepare your ingredients and preheat the oven to 350 degrees before beginning.

Combine Dry Ingredients – Take a medium-sized saucepan and mix together sugar, cornstarch, and salt.

Add Liquid – Add the cubed butter, lightly beaten egg yolks, cold water, and freshly squeezed lemon juice to the saucepan in a gradual manner.

Boil – After pouring hot water into the saucepan, continuously stir the mixture and bring it to a full boil for 3 minutes. Afterwards, lower the heat and allow it to simmer for 5 minutes prior to adding in the lemon zest.

Bake – After preparing the crust, pour the lemon pie filling into it and bake for 20 minutes at 350 degrees.

Cool – After the pie is finished baking, it should be allowed to thicken further. You can achieve this by refrigerating it for either 6 hours or overnight.

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MY BEST TIPS

• For the best flavor, be sure to use lemon juice that has been freshly squeezed.
• To achieve a more intense lemon flavor, you can add additional lemon zest to the recipe.
• Be sure to keep an eye on the filling as you cook it, and stir it regularly to prevent it from burning at the bottom. The filling should have a thick consistency, but still be pourable into the pie crust that has been prepared.
• In order to obtain a denser texture, it’s important to chill the Arizona lemon pie for several hours.
• For best results, it is advisable to refrigerate the pie until it cools down completely before serving, as this will facilitate the setting and thickening of the filling. If possible, it is recommended to leave it in the fridge overnight.
• Pies will set at varying times, with some requiring longer than others. It’s important to consistently monitor the pie to ensure it has fully set and is ready to be sliced.

Credit: GoodFoodRecipes