ARIZONA SUNSHINE LEMON PIE

I love this blender recipe. Maybe it’s because it’s so easy to clean. I’m sure for most of you, cleaning is the worst part of cooking/baking. It’s surprising how much food you can get from one meal. So what do you put in the blender? Asthma. I was scrolling through my Pinterest feed when I came across this recipe.

The name came to my mind. Arizona Sunshine Key Lime Pie? Since my blog is called Baked in ARIZONA, I totally had to try it (and I’m obsessed with lemons!) so I was so excited when I read that you used ALL lemons, rinds and all.

The best part is that this cake is super easy (I used frozen crust), but it’s still easy if you want to make a quick crust. The hardest part is collecting all the lemons, other than putting everything in the blender, mixing, and pouring into the soil.

After 40 minutes you have lemon, the guard is like cake! We love this cream with a dollop of whipped cream. Is life giving you lemons? Need something to brighten your day? Make this cake, it will definitely change your day. This is exactly what you needed on Monday :). To enjoy!

Ingredients:

– For the tart:
1 large lemon
4 large eggs
½ cup butter, melted
1 teaspoon vanilla
1½ cups sugar
1 (9 cm) pie crust, unbaked (on a deep, cold plate ) )
– For the view above: MARKET

PREPARATION:

Remove the pie crust from the refrigerator or make it yourself. I used a deep pie crust and it worked great. Since the metal pan is not sturdy, I placed it on a baking tray, but if you are using a glass plate, you do not need to do this.
Preheat your oven to 350 degrees.
Wash your lemon, cut it and remove all the seeds. .
Add eggs, butter, vanilla and sugar. Blend until smooth. I started at power 5 and went to power 10.
Pour the mixture into your cake mould. Bake for 40 minutes or until done.
Let it cool and put it in the refrigerator.
Top:
Place your mixing bowl and parts in the refrigerator for 20 minutes. Add the cream and sugar. Beat until peaks form.
Cut the cake into pieces and serve cold with a dollop of whipped cream on top. This can be enjoyed hot (it just won’t set) or at room temperature, but we prefer it chilled.

Have fun!