Shirley’s Sunshine Pie (Easy Lemon Pie)

sunshinepie1This recipe was given to me by a friend.  This is Shirley’s Sunshine Pie or Easy Lemon Pie.  Much like our Easy Spiked Chocolate Mousse this too is SO easy as this also Maybe takes 5 minutes to make.  4 minutes of making it and getting it into the pan and 1 more minute to make it look pleasing on the plate.  The rest of the work is taken care of by the oven.  This is the perfect pie for winter months when citrus is in season.  All you have to remember to get at the store are a couple large lemons and a pie crust as guessing you have all the other ingredients in your pantry already.   Also, I know coming off the holidays everyone is trying to steer clear of calories.  While we didn’t try this, we are guessing you could possibly reduce the carb load of this pie by replacing the sugar with Splenda since that does work well with cheesecakes and other similar pies. However you choose to make it – well, it is just so delicious.

Preheat oven to 350 degrees.  In microwave safe dish melt…..
1 stick salted sweet cream butter
…..in microwave on high for about 1 minute.  Prepare pie plate with….. 
1 prepared unbaked pie crust
Wash…..
2 large lemons
sunshinepie2 copySet one lemon aside.  See photo showing how to prepare the other lemon.  Leaving rind on lemon, cut off the each end.  Cut lemon in half, the halves in half, sectioning as you go.  Cut off the fruit tip of each section so you can expose the seeds and remove all seeds.  Then cut each section in half.  Place these lemon chunks in your blender and discard all else.  Add the melted butter to blender along with…..
4 eggs
1 teaspoon pure vanilla extract
1 1/2 cups sugar 
Blend on high for 30 seconds.  Use a spatula and scrap sides.  Blend on high another 30 seconds to 1 minute ensuring mixture is smooth, runny and creamy with no chunks of lemon.  Pour into unbaked pie crust.  Cover pie crust with pie crust shield.  Bake at 350 degrees for 40 minutes.  Remove pie from oven and place on cooling rack.  Let the pie cool to room temperature.  Using a mini grater take other lemon and make lemon zest by keeping the lemon whole and grating off sections of the rind.  To serve, plate, top with whipped cream and a bit of lemon zest.

For all of you who love lemon – here is more lemon to love – click the photos to get these recipes…..

Low Carb Cheesecake

Low Carb Cheesecake

Lemon Gems

Lemon Gems

Lemon Buttermilk Pie from Anderson Erickson Dairy

Lemon Buttermilk Pie from Anderson Erickson Dairy

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