Lemon Pie/Tart|2015 Bucket List- #4

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.

Lemon Pie


  • Filling
    • 4 lemons
    • 2 cups sugar
    • 1 cup flour
    • 4 eggs
    • 4 cups water
  • Crust
    • 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.


  1. Cut butter into flour, and pat into 9×11 inch pan for the pie crust. I decided not to make it into a pie  couldn’t find the pie pan, so I put the crust into muffin tins and made tarts instead.
  2. Bake the crust for 10-12 minutes at 425°F or until light brown.
  3. 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!)
  4. 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.
  5. 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.
  6. Add the blended mixture to sugar and water in the bowl, and mix with whisk.
  7. 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….)
  8. Add lemon and zest. Pour onto cooked crust.
  9. 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!)
  10. Cover the lemon filling, sealing whites to edges.
  11. 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



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