One night in October, Mother turned to me and asked, “Can you please squeeze and zest the lemons?” Having just read this post by my friend Red/knittingfrenzy18, I immediately thought to make lemon bars instead of the lemonade that we usually make. After looking up a recipe, I decided to make lemon pies, since Mother’s favorite dessert is lemon meringue pie. It was after I finished making them that I realized that since they weren’t officially a pie, I could count them under my “Bake something cool” item on my bucket list!
This recipe is a recipe from one of the members of our former church’s mother, which she shared in our church cookbook.
- 4 lemons
- 2 cups sugar
- 1 cup flour
- 4 eggs
- 4 cups water
- 2 cups of flour
- 1 cup of butter
Only until after I measured out the ingredients needed did I realize this is a double recipe, which ended up working out perfectly, since I only had a little less than half a cup of butter.
- Cut butter into flour, and pat into 9×11 inch pan for the pie crust. I
decided not to make it into a piecouldn’t find the pie pan, so I put the crust into muffin tins and made tarts instead.
- Bake the crust for 10-12 minutes at 425°F or until light brown.
- Grate lemons, juice lemons, remove seeds, add zest to juice, add zest to juice, and set aside. (As I mentioned before, I had finished squeezing and zesting the lemons…therefore I googled how much lemon juice/lemon zest was in an average lemon- Turns out I had wayyy more than enough lemon juice, but not enough zest for even one lemon’s worth of zest!)
- Using a large microwaveable bowl, add 2 cups of sugar and 2 cups of water into the bowl and stir, so that the sugar is mostly dissolved.
- In blender (or mixer, or elbow grease, lots of it), add 4 egg yolks, 1 cup flour, and add 2 cups of hot water slowly while blending.
- Add the blended mixture to sugar and water in the bowl, and mix with whisk.
- Microwave this mixture on high, mixing every 2 minutes until thick. (The end result should be a mixture with a texture like paper paste and that looks like…well…errm…puke….)
- Add lemon and zest. Pour onto cooked crust.
- Beat the 4 egg whites until peaks form; add 1 teaspoon cream of tartar and 3 Tables of sugar, finishing beating untio peaks hold up. (I didn’t feel like washing the mixer, so I tried beating by hand….it didn’t work. I ended up having to wash both the mixer AND a fork and a bowl!)
- Cover the lemon filling, sealing whites to edges.
- Bake at 350° F for 15 minutes. Cool and enjoy!
I found that the meringue, although crisp and meringue-y when it first comes out of the oven, it becomes sticky.It was still good, though. It tasted more lemony than I expected it to be (different from store bought lemon pie), but it wasn’t sour.
RockandMinerals4HIm rating- 9/10