Arizona Sunshine Lemon Pie – Refreshing and Easy Dessert

For the topping:

7. Place in the freezer your mixing bowl and beaters for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
8. Slice pie and serve chilled with a dollop of the whipped cream on top. You can even enjoy it warm (is just won’t be as firm) or room temperature, but it’s best chilled.

SUBSTITUTIONS AND VARIATIONS

• Instead of a regular pie crust, you can use a graham cracker crust or a shortbread crust for a different flavor and texture.
• For a twist on the classic lemon flavor, you can try using other citrus fruits like lime or grapefruit instead.
• If you’re looking to cut down on calories, you can use low-fat or fat-free whipped topping instead of heavy whipping cream for the topping.
• To make this recipe gluten-free, you can use a gluten-free pie crust or make your own with almond flour or a gluten-free all-purpose flour blend.
• For a fun presentation, you can slice the pie into mini portions and serve them in cupcake liners or small tart shells.

Want to make this recipe even better? Here are some tips:

KM’Tips:

To make the lemon flavor even more pronounced, add some lemon zest to the filling mixture before pouring it into the crust.

If you don’t have a high powered blender, you can still make the filling using a regular blender or food processor. Just make sure to blend the lemon until it is very finely chopped before adding the other ingredients.

For a decorative touch, you can top the whipped cream with a few thin slices of lemon or sprinkle some lemon zest over the top.

This pie can be stored in the refrigerator for up to 3 days. Just make sure to cover it tightly with plastic wrap or foil to prevent it from drying out.

If you want a more intense lemon flavor, add some lemon zest to the filling.
You can use a graham cracker crust instead of a traditional pie crust for a different taste.
Serve the pie with fresh berries or a raspberry coulis for a delicious twist.

Nutrition information:

Calories per serving: 480
Total Fat: 29g
Saturated Fat: 16g
Cholesterol: 165mg
Sodium: 209mg
Total Carbohydrate: 53g
Dietary Fiber: 1g
Sugars: 42g
Protein: 5g

And there you have it, Kitchies! A simple yet delicious Arizona Sunshine Lemon Pie recipe that’s sure to brighten up your day. Don’t forget to let us know how it turns out and share it with your family and friends. Also, be sure to check out some of our other recipes for more inspiration!

Categories of this recipe: Desserts, Pie

Still have some questions? Here are the most frequently asked questions about this recipe:

FAQs :

1. Can I use bottled lemon juice instead of fresh lemon?

• While fresh lemon juice is preferred for this recipe, you can use bottled lemon juice in a pinch. Just make sure to use a high-quality brand and adjust the amount of sugar as needed since bottled lemon juice can vary in acidity.

2. Can I use a graham cracker crust instead of a regular pie crust?

• Yes, you can definitely use a graham cracker crust for this recipe if you prefer. Just make sure to adjust the baking time accordingly since graham cracker crusts usually bake faster than regular pie crusts.

3. Can I make this pie ahead of time?

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• Yes, you can make this pie a day or two in advance and store it in the refrigerator until ready to serve. Just make sure to keep it covered to prevent it from drying out.

4. Can I freeze this pie?

• While you can technically freeze this pie, the texture of the filling may change slightly once thawed. It’s best to enjoy it fresh or stored in the refrigerator.

5. Can I add other ingredients to the filling, such as berries or nuts?

• Absolutely! You can add other ingredients to the filling to customize the recipe to your liking. Just keep in mind that additional ingredients may affect the baking time and texture of the pie.