Instructions:
- Prepare the Crust:
- In a large mixing bowl, combine the all-purpose flour and salt. Add the chilled cubed butter and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Roll Out the Crust:
- Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork.
- Bake the Crust:
- Line the pie crust with parchment paper or aluminum foil and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes. Remove the weights and parchment paper, then bake for an additional 10-12 minutes, or until the crust is golden brown. Allow the crust to cool completely.
- Make the Lemon Filling:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the water, lemon juice, and lemon zest until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- In a separate bowl, whisk the egg yolks. Gradually whisk in about half of the hot lemon mixture to temper the eggs. Return the tempered egg mixture to the saucepan and cook, stirring constantly, for an additional 2 minutes. Remove from heat and stir in the butter until melted and smooth. Pour the lemon filling into the cooled pie crust.
- Prepare the Meringue Topping:
- In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Beat until stiff, glossy peaks form. Beat in the vanilla extract.
- Assemble and Bake the Pie:
- Spread the meringue topping over the hot lemon filling, making sure to spread it all the way to the edges of the crust to seal it completely. Use the back of a spoon to create decorative peaks.
- Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
- Chill and Serve:
- Allow the pie to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving. Slice and serve chilled, and enjoy the refreshing citrus flavor of Arizona sunshine in every bite!
Indulge in the delicious tanginess of our Arizona Sunshine Lemon Pie recipe, which combines a luscious lemon filling with a fluffy meringue topping for a taste of sunshine in every bite. Whether served as a refreshing dessert on a hot summer day or as a sweet treat to brighten any occasion, this pie will impress with its vibrant flavors and irresistible appeal. Share a slice with your loved ones and enjoy the citrusy goodness of this desert-inspired delight! 🍋☀️🥧