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Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 12-14 whole graham crackers, crushed)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter (melted)

For the Filling:

  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 3 large egg yolks (beaten)
  • 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
  • 1 tablespoon lemon zest (grated from 1 lemon)
  • 2 tablespoons unsalted butter

For the Meringue (Optional):

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
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Instructions:

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C).
    • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined and the crumbs are evenly coated.
    • Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form an even crust.
    • Bake the crust for 8-10 minutes, then remove it from the oven and let it cool completely.
  2. Prepare the Filling:
    • In a medium saucepan, whisk together the sugar, cornstarch, and salt.
    • Gradually stir in the water, making sure to mix out any lumps.
    • Cook over medium heat, stirring constantly until the mixture starts to thicken and comes to a boil.
    • Once boiling, cook for an additional 1-2 minutes, then remove from heat.
    • In a separate bowl, whisk the beaten egg yolks.
    • Gradually whisk a small amount of the hot mixture into the egg yolks to temper them (this prevents curdling).
    • Pour the tempered egg yolks back into the saucepan, stirring constantly.
    • Cook the mixture over medium heat for another 1-2 minutes until it thickens further.
    • Remove from heat and stir in the lemon juice, lemon zest, and butter until smooth and well combined.
    • Pour the filling into the cooled pie crust and smooth the top with a spatula.
  3. Prepare the Meringue (Optional):
    • In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
    • Gradually add the sugar, continuing to beat until stiff, glossy peaks form.
    • Spread the meringue over the lemon filling, making sure to seal the edges to the crust to prevent shrinking.
  4. Bake the Pie:
    • Bake the pie in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
    • Remove the pie from the oven and let it cool completely at room temperature.
    • Chill in the refrigerator for at least 2 hours before slicing.
  5. Serve:
    • Garnish with additional lemon zest or fresh berries if desired.
    • Slice and enjoy your refreshing Arizona Sunshine Lemon Pie!

This pie combines a tangy lemon filling with a crisp graham cracker crust and an optional fluffy meringue topping for a truly delightful dessert. Enjoy!