May be an image of cake

Here’s a detailed, unique article about the Arizona Sunshine Lemon Pie, with a full step-by-step guide for making it:

Arizona Sunshine Lemon Pie: A Bright, Zesty Treat

If you love desserts that are both tangy and sweet, the Arizona Sunshine Lemon Pie is a perfect choice. With its vibrant lemon flavor, buttery crust, and creamy filling, this pie brings a sunny burst of flavor to your table. Its fresh citrus notes and smooth texture make it ideal for spring and summer gatherings—or any time you want a refreshing dessert. Here’s how to make it from scratch.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted

For the Lemon Filling:

1 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups water
2 lemons, juiced and zested
2 tablespoons unsalted butter
4 large egg yolks, lightly beaten

For the Meringue Topping (Optional):

4 large egg whites
½ cup granulated sugar

Step-by-Step Method

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs and sugar.
Pour in the melted butter and mix until the crumbs are evenly coated and slightly clumpy.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan. Use the back of a spoon or a flat-bottomed glass for even pressing.
Bake the crust for 8–10 minutes, or until lightly golden. Remove from the oven and allow it to cool completely.

Step 2: Make the Lemon Filling

In a medium saucepan, whisk together the sugar, flour, cornstarch, and salt.
Gradually stir in the water until smooth.
Cook over medium heat, stirring constantly, until the mixture begins to boil and thicken.
Reduce the heat to low. Stir in the lemon juice, lemon zest, and butter until the butter melts completely.
Slowly whisk about ½ cup of the hot mixture into the beaten egg yolks to temper them. Then, return this mixture to the saucepan and continue cooking for 2–3 minutes, stirring constantly, until the filling is thick and creamy.
Pour the lemon filling into the cooled crust and smooth the top with a spatula.