Arizona Sunshine Lemon Pie

INGREDIENTS

For the pie:

• 1 large lemon
• 4 large eggs
• ½ cup butter, melted
• 1 teaspoon vanilla
• 1½ cups sugar
• 1 (9 inch) piecrust, unbaked (I used a frozen deep dish)

For the topping: (optional)

• 1 cup whipping cream
• 2 Tablespoons sugar

INSTRUCTIONS

• Take your pie crust out of the freezer or make your own.
• I used a frozen deep dish pie crust and it worked perfect.
• I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.
• 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 your high powdered blender (such as a Vitamix).
• Add the eggs, butter, vanilla and sugar. Blend till smooth.
• I started at power 5 then moved up to 10.
• Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
• Let cool then chill in the fridge.

For the topping:

• Place your mixing bowl and beaters in the freezer for about 20 minutes.
• Add your whipping cream and sugar. Whip till peaks form.
• Slice pie and serve chilled with a dollop of the whip cream on top.
• This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled.