Arizona Sunshine Pie

One of the many wonderful things about

living in Arizona is the plentiful citrus trees.

Just about everyone has either a grapefruit,

lemon, lime or orange tree in their yard.

I have peach, pomegranate and plum (but
that's because I like a challenge). I am
planning to put both a lemon and a lime

in my yard, but until then, I have plenty

of friends with overloaded citrus trees,

looking to off load their abundance onto

me. I say, "Bring it!" There is nothing

as wonderful as home grown fruit fresh

off the tree!

Here is one of my favorite recipes

(my neighbor made it for us and shared

the recipe) Thanks, Linda!

I just love it, because not only is it tasty but it

uses the WHOLE lemon. Yup, rind and all!

Talk about not letting your fruit

go to waste. And even better than

that, it's EASY!

Arizona Sunshine Pie

Ingredients:
1 large lemon
4 eggs
1 stick butter, melted
1 tspn vanilla
1 ½ cups sugar
1 unbaked piecrust

Directions:
Pre-heat oven to 350 degrees.

Cut lemon into chunks leaving rind on.

Remove seeds. In a blender or food

processor, blend together lemon,

eggs, butter, vanilla and sugar until

mixture is smooth (should be

very watery). Pour into unbaked

pie crust. Bake at 350 degrees for

about 45 minutes. If crust becomes

too brown, cover edges with

foil and finish baking. Serve with

whipped cream!

Now, how often do you get to taste sunshine?

ENJOY!

http://www.jennmckinlay.com/

Jenn McKinlay

SPRINKLE WITH MURDER
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aka Lucy Lawrence

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