As long as I can remember, I’ve always loved lemons, beacuse they remind me of my childhood. I think it is because my grandma would always make the best lemon squares from the lemons growing in her yard. All of my cousins and I would always fight over these. Now, grandma is gone and even if someone makes lemon bars, they just don’t taste like grandma made them.
Oddly enough, the day I was making this, a memory propped up in Facebook from 9 years ago and I mentioned that grandma made me lemon squares. And sure enough I was bombarded with all the “not fair” and “you suck” comments from family members. I promise, we really do love each other!
I make this recipe dairy, egg and gluten free, but if you don’t have any issues with those foods, you can easily substitute the real deal at the same measurements.
This is the perfect pie for spring {and Pi Day}!
Tip: Before you use a lemon or any citrus fruit, roll it on the counter giving it pressure from your palm. This will soften the fruit and help you get more juice out of it!
You will want to make the filling first so it has time to cool.
Lemon Filling
Time: 20 minutes
Ingredients:
1 cup sugar
Zest from 4 large lemons
4 eggs or egg replacer
1 cup lemon juice
2 tbsp unsalted non-dairy butter, softened
Directions:
Combine the lemon zest and sugar in a double broiler with the water simmering. Add in the eggs (or egg replacer) and lemon juice. Stir constantly until the mixture thickens. I like the consistency of honey. This takes about 10 minutes. Remove from heat. Let the mixture cool for about five minutes, then add the butter one tablespoon at a time. Stir the mixture as the butter melts. When the butter is done melting and mixed in well, transfer to a bowl and refrigerate. You should have about 2 1/2 cups of filling.
Note: If you are using egg replacer instead of eggs, the mixture will be a little bubbly at first when you add the replacer to the lemon juice because of the acidity. Also, your pie won’t appear as yellow because you are missing actual egg yolks. You will also have to watch out for clumping.
Pie Crust
Time: 5 minutes
Ingredients:
1 box of Graham Crackers/Cookies or Nilla Wafers (I used 20 of these Enjoy Life cookies)
4 tbsp Non-dairy butter, melted
Directions:
Melt the butter in a microwave safe dish until it is completely melted. Put the graham crackers, cookies or wafers in a zip top bag and roll them with a rolling pin to crumble and crush them. Combine the melted butter with 1 cup of your crumbles and stir. Place this mixture into your pie pan and press along the pan to evenly form the pie crust. I used enough to make the crust go to the top of the pan.
This is an easy step for your little one to help you with!
Making the pie:
Once you formed your pie crust and the lemon filling has cooled, pour the lemon filling on to your crust. The filling won’t reach the top of the crust. Using a knife, remove the crust that’s over ¼ to ½ inch above the filling level.
Bake at 350 for 40 minutes. Remove the pie from the oven and let it cool on a wire rack for 20 minutes. While the pie is baking or cooling, prepare the icing.
Icing
Ingredients:
1 ½ cups powdered sugar
1 tsp butter, melted
1 tbsp milk
1 tsp vanilla
Directions:
In a small bowl, whisk together all the ingredients. If the icing is too thick, mix in a small amount of milk and repeat until you reach your desired consistency. If the icing is too thin, mix in a small amount of powdered sugar and repeat until you reach your desired consistency.
This makes enough icing to completely cover the filling. Feel free to use less or make a pretty design on the pie. I don’t because I lack those creativity skills.
After you have removed the pie from the oven and let it cool for 20 minutes, you can apply the icing. Apply as much or as little icing as you wish! Place the cooled, iced pie in the freezer for at least 4 hours or overnight to set. When you are ready to serve it, slice it with a warm knife.
This pie is meant to be served cold and will keep you cool on a warm spring or summer day!
You can follow along with Claire and her motherhood adventures on Instagram @daytodayclaire.
