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



Blueberry Pie (2015 Bucket List- #1)

Yesterday, when my mom and my brothers were at AWANA (a Bible club at our church), and dad was at work, I decided that I would tackle one of the items on my 2015 bucket list.

I got the Idea to bake a pie from Elizabeth Enright’s Gone Away Lake. In the book, all Foster wants for lunch is pie. I decided that I wanted to bake a pie. (Of course, now that I’m typing this up, I realize that baking a pie might have been a better idea for March, for Pi day….but oh well).

For the pie crust, I used this recipe:

Pie Crust

  • 8 oz. (1 cup) cream cheese at room temperature
  • 8 oz (1 cup) butter at room temperature
  • 2 cups flour
  • 1/2 teaspoon salt

Mix all ingredients together. Refrigerate 2-24 hours before rolling out the dough. Keep edges covered with foil while baking, except for the last 10 minutes.

For the filling, I used this recipe:

Wild Berry Pie Filling

  • 2 cups mashed berries (I used frozen blueberries)
  • 3/4 cup honey (you may not want to use this much- it’s really sweet, especially with blueberries. If you’re doing other, more sour berries, then yeah, this amount is good)
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 T fresh lemon juice
  • 2 T cornstarch
  • 2 T tapioca flour
  • 2 T arrowroot flour
  • 4 T cold water
  • 2 T water

Slowly hear mashed berries with 2 tablespoons of water. Stir to avoid sticking. When the mixture is boiling, add honey, spices, and lemon juice. In a separate cup, mix 4 tablespoons of cold water with cornstarch, tapioca, and arrowroot powder to form an even milky solution with no lumps. Add this milky solution to slowly boiling berry mixture while stirring evenly. Remove from heat and pour into baked pie crust. Add fresh sliced or whole berries on top of pie filling. Cool pie and serve with natural whipped cream. Cover and store in refrigerator.

The “cool pie” part is very important- I was too impatient and cut it before it was cool enough. The crust was too soft and gave way. Other edits to the recipe- we didn’t have any tapioca flour or arrowroot flour, so I used 4 total tablespoons of cornstarch (in place of the cornstarch, tapioca flour, and arrowroot flour). I used whole wheat flour in the pie crust, to make it healthier.