Prepare to tantalize your taste buds with the most irresistible Lemon Pie Arizona Style that will transport you straight to citrusy paradise! This isn't just another dessert - it's a creamy, zesty sensation that will make your friends and family beg for seconds. With a perfect balance of tangy lemon and sweet, silky filling, this pie is about to become your new secret weapon in the dessert world. Whether you're a baking novice or a seasoned pro, this recipe promises a foolproof path to creating a show-stopping treat that looks like it came straight from a professional bakery!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon butter
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the pie crust.
- Place the pre-made pie crust in a 9-inch pie pan. If necessary, crimp the edges for a decorative touch. Prick the bottom of the crust with a fork to prevent bubbling during baking.
- Bake the pie crust in the preheated oven for about 10 minutes, or until it is lightly golden. Once done, remove it from the oven and set it aside to cool.
- In a medium saucepan, combine 1 cup of sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisk these dry ingredients together until well mixed.
- Gradually add 1 1/2 cups of water to the dry mixture while whisking to avoid lumps. Place the saucepan over medium heat.
- Continue to stir the mixture constantly until it thickens and starts to bubble. This should take about 5-7 minutes.
- Once the mixture is bubbling, remove the saucepan from the heat. In a separate bowl, lightly beat the 3 large egg yolks.
- Slowly temper the egg yolks by adding a small amount of the hot mixture to the yolks while whisking continuously. This step is crucial to prevent the yolks from cooking too quickly.
- After tempering, pour the egg yolk mixture back into the saucepan with the remaining hot mixture. Stir well to combine.
- Return the saucepan to low heat and cook for an additional 2-3 minutes, stirring constantly until the filling thickens further.
- Remove the saucepan from the heat again and stir in 1/2 cup of lemon juice, 1 tablespoon of lemon zest, and 1 tablespoon of butter. Mix until the butter is fully melted and incorporated.
- Pour the lemon filling into the pre-baked pie crust, spreading it evenly.
- Allow the pie to cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours to set properly.
- Before serving, top each slice with a generous dollop of whipped cream for added flavor and presentation.
- Enjoy your delicious Lemon Pie Arizona Style!
Tips
- • Always use fresh lemon juice and zest for the most vibrant flavor profile • When tempering egg yolks, pour the hot mixture very slowly to prevent scrambling • Make sure to prick the pie crust bottom with a fork to prevent air bubbles • Use a pre-made pie crust to save time, but crimp the edges for a homemade touch • Refrigerate the pie for at least 2 hours to ensure the perfect set and texture • For an extra elegant presentation, use a piping bag to create beautiful whipped cream swirls • If the filling seems too runny, don't panic - it will continue to set in the refrigerator • Room temperature ingredients blend more smoothly, so take eggs out of the fridge beforehand
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 95mg
