Arizona Lemon Pie

Arizona Blender Lemon Pie amplified by a local fan of our California Preserved Meyer Lemon Paste. Inspired by the original recipe from @pinchofyum, blend an entire standard lemon and add 2 TBS of our Moroccan Preserved Meyer Lemon.  

“This is so easy, it’s sinful - I used your preserved Meyer lemon paste to boost the flavor especially if I have a small lemon. I use 1/2 sugar and 1/2 artificial stuff.  I don’t use a crust most of the time (diabetic) which is great. Small tarts are fun. Put fresh fruit on top.” - Sue S., Phoenix 

 Need

4 large eggs

1 stick unsalted butter (1/2 cup)

1 entire lemon, seeds removed 

2 TBS Moroccan Preserved Meyer Lemon Paste

1 1/4 cup sugar

1/2 tsp vanilla extract

1 frozen pie shell (optional)

Do

Pre-heat oven to 350°F.

Place eggs, butter, lemon, sugar, Moroccan Preserved Meyer Lemon Paste and vanilla into a blender and pulse until mostly smooth.

Pour lemon filling into the pie shell and bake for 35 to 40 minutes.

Remove from the oven and cool completely.

Slice, serve and enjoy!

Adapted from the recipe, “Arizona Lemon Pie,” by A Pinch of Yum.