Easy Lemon Pie
A perfect recipe for spring, light and fresh!
Crust
- 2 cups crushed graham crackers or gingersnaps
- 125-gram butter. (4.4 0unces)
- Melt butter and mix with crushed graham crackers. Press firmly into a springform pan and refrigerate for a couple of hours.
Filling:
- 8oz / 250 gms cream cheese (room temperature)
- Sweetened condensed milk (1 tin)
- 1/2 cup of fresh lemon juice
- 2 -3 drops of quality 100% pure Lemon essential oil
Beat cream cheese and gradually add condensed milk. Once mixed, add the lemon juice followed by the Lemon Myrtle. Blend well. Pour into graham cracker shell and chill until firm.
Lemon Cake
This is a family favourite! Makes 2 loaves
- 3 c. flour
- 1/2 tsp. salt
- 2 c. sugar
- 2 tsp. baking powder
- 4 eggs
- 1 c. margarine, room temperature (can be replaced with butter)
- 1/2 c. lemon juice
- 1 c. milk
- 1 – 2 drops of quality, 100% pure Lemon essential oil
Lemon Glaze
- 1/2 c. lemon juice
- 1/2 c. sugar or icing sugar
Preheat the oven to 350º. Use 2 9″ loaf pans
Recipe
- In a large bowl cream sugar and margarine together.
- Add the lemon juice and lemon essential oil to the sugar mixture and continue beating.
- Add the eggs, one at a time to the sugar mixture and until well blended.
- In a small bowl, mix the flour, salt and baking powder.
- Stir in the dry ingredients to the sugar mixture and mix.
- Add the milk and mix. Do not over mix.
- Pour the batter into the loaf pans and bake for 30-40 min until golden brown.
While the loaves are baking, mix the sugar and lemon juice over low heat until the sugar is completely dissolved. Set aside.
Glazing
Once baked, remove the loaves from the oven and use a skewer to poke holes on the top of the loaves. Gently spoon the glaze over the top and allow to soak in before adding more glaze.
Let the loaves sit for ten minutes before removing from the pans and serving.
Share and enjoy!
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