Lemon Pie Recipe (on the healthier side)
1 graham cracker package (about 1 1/4 c)
5 T coconut oil, melted
1/4 c sugar
1/3 c sugar
zest of one lemon
1 c greek yogurt
1/2 c of lemon juice
Preheat oven at 350F. Make the crust by mixing all ingredients in a food processor, then into a 9-inch pie tin. Freeze for an hour.
For the filling, mix sugar with lemon zest by using the back of the spoon to squeeze out the lemon oil from the zest into the sugar. Add yogurt, mix well. Add one egg at a time until combined. Then add lemon juice. Pour filling into crust, and put into the oven for 25-30 minutes (although with my old oven, it was more like 40 min). Center of the pie will be set when it is done. Take out to cool on a rack, and then into the fridge or freezer (I like freezer!) to set completely. It will keep for 3 days (if you don’t eat it all first!) 🙂
It’s been a couple years since I last updated this blog, and it was spurred by my discovery that using coconut oil instead of butter makes for an awesome chocolate banana bread. So awesome that I ate it all and forgot to take a photo of it. So next time I will post the recipe and a photo of its deliciousness.
Springtime is almost here and with it, a renewed hope for regular blog posts after several years of silence. Although silence isn’t such a bad thing, either.
Great article on a different approach to classroom punishment, especially for at-risk youth:
“We must accept finite disappointment, but never lose infinite hope.” – Martin Luther King Jr.
“The planet does not need more successful people. The planet desperately needs more peacemakers, healer, restorers, storytellers and lovers of all kinds.” ~ Dalai Lama
Go RYSE! Channeling reactions of violence through poetry.