Arizona Sunshine Lemon Pie


This vibrant lemon pie will brighten your day like an Arizona sunshine! Bursting with bright citrus flavor, it comes together in a breeze. Keep reading for everything you need to know about whipping up this sunny dessert.

What Gives This Lemon Pie Its Zesty Zing?

Unlike other lemon pies, this recipe uses the entire lemon – peel, pith, and all! Blending the whole fruit purees the peel and pith into tiny flecks that pack a flavorful punch without bitterness. It extracts every bit of bright, tangy flavor the lemon has to offer!

Why Is The Filling So Light and Creamy?

Butter and eggs give this lemon filling a smooth, creamy texture. As the pie bakes, the eggs set into a lush custard that pairs perfectly with the zippy lemon. A touch of sugar balances out the tartness. The result is a dessert that’s rich yet refreshing.

What Crust Works Best With Arizona Sunshine Lemon Pie?

Feel free to use your favorite pie dough, but for something special try a crumbly graham cracker or buttery shortbread crust. The cookie crunch enhances the bright citrus flavors and creamy filling. You could also go the route of a classic pastry crust or press vanilla wafers into the pan. Any base makes the ideal foundation for this sunny pie!

How Long Does This Vibrant Pie Last?

Like a ray of desert sunshine, this pie will brighten your day for 3-5 days when stored wrapped in the fridge. Let it sit at room temperature for the best flavor before serving. A dollop of softly whipped cream takes it over the top!

Does This Lemon Pie Bring A Smile to Your Face?

With its smooth, luscious filling and zingy lemon bursts in every bite, Arizona Sunshine Pie radiates positivity with each forkful. I hope this cheerful dessert adds a little ray of sunshine to your day!


  • 5-6 ounces (2-3 small or 1 ½ large) lemons
  • 3 whole eggs
  • 2 egg yolks
  • 113 grams (½ cup) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 300 grams (1 ½ cups) granulated sugar
  • 1 par-baked pie crust
  • Optional: Powdered sugar and whipped cream for serving


  1. Begin by preheating your oven to 350°F (177°C).
  2. Prepare the lemons by washing them, cutting them into wedges, and removing the seeds.
  3. Combine the lemon wedges, eggs, egg yolks, melted butter, vanilla extract, salt, and granulated sugar in a blender. Blend until smooth, which may take a bit longer depending on your blender’s power.
  4. Pour this mixture into your par-baked pie shell and bake at 350°F for 30-35 minutes. The pie is ready when the center is slightly jiggly but the edges are firm.
  5. Allow the pie to cool to room temperature, then refrigerate until serving.
  6. Prior to serving, you may choose to dust the pie with powdered sugar or top it with whipped cream.

Additional Tips:

  • If using salted butter, omit the additional salt.
  • For lemons with thick pith (the white part), remove it to avoid bitterness. If the pith is thin, use the whole lemon.
  • A food processor can substitute for a blender.
  • To store, wrap the pie tightly in plastic wrap and refrigerate for up to 5 days.