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!) 🙂
Today was a typical Bay Area summer – overcast and gloomy. But best way to bring back the sun in summertime is to bake something yummy.
My go to cake? Pound cake! It’s a really simple cake to make, with only 5 ingredients (eggs, butter, flour, sugar, vanilla). The whole room smells like buttery-cakey goodness. Yes, that’s what summer is all about!
Of course, it literally is a pound of butter, sugar, and flour…
Which is why you have to balance it out with fruit! Blueberries, strawberries, drizzled with lemon glaze.
Looks like my little paper crane in the corner is ready to take a bite out of my cake 🙂 Perfect summer evening… with a tall glass of lemonade… delicious!