Arizona Lemon Pie is a tangy, sweet dessert that combines the brightness of lemons with a creamy filling. It’s a great treat for warm days, with a smooth texture and a refreshing citrus flavor. Here’s a delicious recipe for this classic pie that captures the essence of Arizona’s sunny, citrus-loving vibe!
🍋 Arizona Lemon Pie Recipe
✅ Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- 1 tbsp lemon zest (optional, for extra citrus flavor)
For the Lemon Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 3 large egg yolks (save the whites for topping)
- 1 tsp lemon zest
- 1 tsp vanilla extract (optional)
For the Meringue Topping:
- 3 large egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
🔪 Instructions:
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and lemon zest (if using).
- Add the melted butter to the crumbs and mix until everything is well combined.
- Press the mixture into the bottom and sides of a 9-inch pie dish to form a crust. Use the back of a spoon or your fingers to pack it down tightly.
- Bake the crust in the preheated oven for about 8-10 minutes or until it’s golden and set. Remove from the oven and let it cool while you prepare the filling.
2. Make the Lemon Filling:
- In a large bowl, whisk together the sweetened condensed milk, lemon juice, egg yolks, lemon zest, and vanilla extract (if using) until smooth and well combined.
- Pour the lemon filling into the cooled graham cracker crust.
- Bake the pie in the oven at 350°F (175°C) for 10-12 minutes, or until the filling is just set (it should jiggle slightly when you tap the pan). Let it cool completely.
3. Make the Meringue Topping:
- In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, while continuing to beat. Once all the sugar is added, beat until stiff peaks form and the meringue is glossy.
- Spread the meringue over the cooled lemon filling, making sure to cover the edges of the crust to seal in the filling.
4. Bake the Pie:
- Return the pie to the oven and bake for an additional 10-15 minutes, or until the meringue is golden brown.
- Remove from the oven and allow the pie to cool completely. For the best results, refrigerate the pie for 2-3 hours or overnight to allow it to fully set before serving.
🍽️ Serving Suggestions:
- Serve chilled for the best texture and flavor. This pie is perfect for summer gatherings, holiday dinners, or a special treat anytime.
- Garnish with a few lemon slices or a sprig of mint for an extra pop of color.
💡 Tips:
- Lemon zest in both the filling and the crust adds an extra burst of citrus flavor, but it’s optional if you prefer a milder taste.
- The meringue topping can be tricky; be sure to not over-beat the egg whites or they may become too dry, which will make them difficult to spread.
- If you want a lighter, fluffier meringue, add a pinch of salt when beating the egg whites, which helps stabilize them.
🌞 Why This is Arizona Lemon Pie:
The flavors in this pie mirror the vibrant, sunny spirit of Arizona, where fresh lemons thrive, and the graham cracker crust brings in a nod to the classic Southwest dessert style. It’s a refreshing, citrusy treat that’s perfect for the Arizona heat or whenever you want a taste of sunshine!