Over at Julie's: Lemon Custard Pie ~ aka ~ Arizona Sunshine Pie!!!

This is a recipe I'll be making over and over again! Yes . . . It's that good . . . And super easy to make!

We celebrated our daughter, Deborah's birthday on Saturday. I made a special Korean dish called Jab Chea ~ Korean beef, veggies and noodles.

Our son, Ben brought several clumps of Little Gem Romaine, Mache, also known as Lamb's Lettuce, and Dwarf Kale from their garden. I furnished the homegrown tomatoes for our lovely fresh salad.

I made a loaf of whole wheat bread with fresh ground hard red wheat using our KoMo grain grinder, it was delicious slathered with butter!

And then we had dessert! This wasn't, just any ol' pie! What started out as a Plain Jane, turned into a work of art! And the taste? WOW! We inhaled it!

Here's the pie straight out of the oven . . . . Nice, but not noteworthy.

Arizona Sunshine Pie with piped whipped cream . . . Very Nice!

Fresh strawberries . . . a candle . . . Voila! "Happy Birthday Pie" . . . Very, Very Nice!!!

I clipped this little recipe out of the Arizona Republic several years ago, and came across it when I was going through some papers tucked away in one of my kitchen drawers. There was no photo, just a small recipe titled, Arizona Sunshine Lemon Pie from Marte Ellis of Scottsdale, AZ in " Rescued Recipes". Sure glad I clipped it out, and found it, and decided it was worth trying! This is a recipe I plan to pass down to my daughters, grands, sisters, and to all of you!

ARIZONA SUNSHINE PIE
1 large lemon (if store bought, wipe with vinegar or veggie cleaner to remove oils)
4 eggs
1 stick (8 tablespoons) melted butter
1 teaspoon pure vanilla extract
1 1/2 cups white cane sugar
1 unbaked pie crust
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WHIPPED CREAM
Heavy whipping cream
Powdered sugar (confectioners sugar) 1 tablespoon per cup of cold heavy whipping cream.
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Heat oven to 350F.
Prepare single crust pie crust; gently cover edge of pie crust using 3-inch strips of aluminum foil to prevent over-browning.

(I made my favorite pie crust recipe, weighed the dough out, divided it into thirds, wrapped the extra pie dough in plastic wrap, placed in a plastic bag and so far I've made an Arizona Sunshine Pie, Momma's Pumpkin Pie, and tomorrow I'll be whipping up a Key Lime Pie for Valentine's Day! Pull dough out of fridge and let it warm up for a couple hours before using).

Place in refrigerator to keep cold while preparing filling
Leaving rind on, cut lemon in small chunks; remove seeds.
In a blender or food processor, blend together lemon chunks, eggs, butter, vanilla, and sugar until mixture is smooth and creamy (it will be quite runny).
Bake at 350F. for about 40 minutes (I baked mine for 50 minutes after doing the knife test for doneness).
Cool on wire rack.

WHIPPED CREAM

Pour cold heavy whipping cream into a medium size bowl.
Add 1 tablespoon of powdered sugar per cup of cream.
With hand mixer- Beat on high until cream forms stiff peaks.
With Magic Bullet work with 1 cup of cream at a time.
Press down large container and let it run until you hear the tone of the motor change . . . Your whipped cream is ready!

TIPS:
1.) Recipes always tell you to add aluminum foil to the pie crust during the last 15 minutes to prevent over-browning. I apply the foil to my pie crust before I even add my pie filling and my crusts always come out perfect and without burning my fingers or destroying the pie!

2.) By using powdered sugar instead of granulated sugar, your whipped cream will keep it's "just whipped" shape for 24 hours.