Arizona Lemon Pie

Dammit I’m sick of this weather!  It’s got me really crabby.  I woke up with a sore throat again and I thought I was over it a few days ago but apparently the snow and cold that came last night brought it back to me.  Wheeeeewwwww.

In protest of this nasty weather, I am posting the best pie recipe you will ever grace your presence with.  I wanted to eat 3 or 4 of these when we visited Nan and Pops in Arizona in Feburary but I only got through half of one because it’s soooooo lemony it makes the inside of your mouth raw.

My SIL owes me pies (I think she’s up to about 9 now) so I figured I’d do her a solid and post this recipe so all she has to do is make it up and bring it on over to eat eat eat.  Plus I made this for my sweetest little nephew yesterday so she should repay me with pie right?  Just saying.  Shameless plug – if you’re interested in one, they’re available in my Etsy store here.

Grow ruler

Pies, pies pies!  Seriously, once you’ve had this pie you will never eat another lemon pie the same way again.  They’re all so inferior compared to this one – BEST LEMON FLAVOUR EVER!  I was talking to Nana the other day too and was saying that it would also be amazing as any kind of citrus pie really.  Lime would substitute easily or oranges and grapefruits would be great too and the sugar required for those would be less as well.  And if you trade out the whipped cream topping (although, why would you do that?) for meringue, voila, the best lemon meringue pie you’ve ever eaten.

So to begin, start with my very first berry pie recipe from last summer to make a batch of crusts or hit up my single serve pie crust recipe and make yourself just one.  I subbed coconut oil for Crisco and it gives the crust a great flavour.  Don’t roll it out too much either or it won’t rise properly.  I have to work on perfecting that.


Then you can start on the filling.  EASIEST PIE FILLING ON THE PLANET.  One kitchen appliance and 10 minutes and you’re done.  First off though, check out the size of an Arizona-fresh-picked-from-tree lemon and a lame Canadian-buy-at-the-store lemon.  Unreal right?!


The flavour is so different also.  They’re sweeter and much more juicy than store bought lemons and perfect for this pie.  If you don’t have these lemons though, the other ones will work just fine, you might just need two small ones instead of one large one.

Start by cutting both ends off the lemon and slicing it into pieces.  Remove all the seeds.


Put the lemon pieces in the blender along with all the other ingredients and blend on high until everything is pulverized.




Pour it into the unbaked pie crust and remove any large chunks you see come out.


Put it in a 330F oven for 30 minutes and keep a close eye on it when it’s in there, it can burn quickly.  Pull it out when the top starts to turn brown.

Completely cover it in whipped cream and serve.  It’s amazing, you WILL NOT regret it.


Arizona Lemon Pie

1 large lemon
1 cup sugar
4 eggs
1 tsp pure vanilla extract
1/4 cup butter

When the weather hands you lemons (such like today in my corner of the world) go make a lemon pie.  Merry Christmas!  Kim.


Easter Greekcake with Mixed Berry Sauce

Happy Easter weekend to you all!  I get to spend today with family and Sunday with family too, how fortunate I am.

It’s been snowing here a lot in the last few days and that’s got me down but I spent this morning in the kitchen which always lifts my spirits.  I love being in the kitchen, it’s one of my happy places.  Baking is really therapeutic for me but I don’t get to do it that often because no one in our house really likes baking that much so if I bake things, they tend to sit around or WORSE, I eat them all myself!

The past two weeks have been great on my program too, my clothes are starting to fit more loosely and that’s always a welcome feeling.  I finally kicked that flu bug we had going around here and was ready to get outside this week (my personal goal was to get outside for a walk with the Daughters everyday) but unfortunately it’s been cold and snowy and I receded to the house to semi-hibernate again.

My biggest problem with working out is actually starting but now that I’m into it, my workouts are getting much easier.  I used to like my day 1 workout best because it was easiest for me to get through, then I started liking day 1 and day 2 and last week I finally reached the point of “I CAN DO THIS!” with day 1, 2, and 3.  BOOM!

Something else I’ve started back doing again is pottery.  My heart speaks in pottery, I love it so much, and the studio is another one of my happiest places.  I get to go for 3 full hours every week – just me, my hands and pure creative energy.  There’s drop in for another 3 hours a week too so I might go to one of those classes just in case I need to finish a few things up.  I absolutely love it.  It’s been 6 years since I’ve potted anything and I am ecstatic to be back at it.  I could see myself doing this forever… (insert euphoric AAAAAAHHHHHHHH here).  This is a bit of what I’ve been working on.  I threw them all this week minus the lotus plate, I threw that last week and hand-trimmed it this week.


Pottery is so amazing because you can take everyday items and use them to create amazing works of art; wallpaper, plastic cards, pencils, cheese graters and slicers, scrapbook stamps, sponges, jewelry, screwdrivers…the list is endless.  I found the most amazing rolling pins on Etsy made by Valek Rolling Pins in Warsaw, Poland.  They’re amazing!  I could use them for pottery or baking so they’re multipurpose, I love items like these!  Can you imagine the beautiful platters and bowls you could make with them!?  I’m so excited just thinking about it…


Soooooo if anyone is looking for a birthday gift for me I do turn 30 this year and an amazing rolling pin (or two!) would be great!

I could have used it today actually, I made an Arizona Lemon Pie with a single serve pie crust (revised from my Grandma’s large pie crust recipe) to take to dinner along with the Greekcake and my pie crust would have been very suave with a pattern punched into it.  That recipe is coming soon, but first, Greekcake.

I’m sure you’re all wondering what Greekcake is by now.  It’s a term I made up!  I think.  Maybe someone else already did but I started calling my cake that this morning so I’ll go with I coined it first.

Instead of making a cheesecake, I made a Greekcake.  As much as I REALLY love it, there’s a few dodgy ingredients in cream cheese (like carrageenan which has been surrounded in controversy lately, you make up your own mind on it) so I tested out a new recipe that excluded the cream cheese and included more Greek yogurt.  Hopefully it tastes as good as the batter did!

It got a bit brown on top and around the sides so I’ll reduce the cooking time below by a few minutes; just be mindful when it’s in the oven.  I made a mixed berry sauce to go along with it too and the crust is made from almond flour and coconut oil so its got lots of good fats in it as well.  I’m excited to taste it tonight.

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Greekcake with Mixed Berry Sauce by the Farmers Wife

1-1/2 cups almond flour (also known as ground almonds)
1/4 cup coconut palm sugar
1/4 cup melted coconut oil

Mix together all ingredients above and press into the bottom of a 9″ springform pan.

4 eggs
1/3 cup pure maple syrup
1 tsp pure vanilla extract
2 TB coconut flour
3 cups full fat greek yogurt, plain

Mix together all ingredients above in a KitchenAid or with hand electric mixer.  Pour overtop of the crust and bake in 350F oven (325F convection) for 35-40 minutes.  Monitor closely near the end.  Remove from oven and refrigerate for 3-4 hours before serving (or overnight).

Mixed Berry Sauce
3 cups mixed berries (I used blueberries, raspberries, frozen cherries and blackberries)
2 TB stevia extract
1 cup water
3 TB cornstarch + 1 TB water

Put all ingredients above (EXCEPT cornstarch and water) in a saucepan and slowly bring to boil on high heat, stirring constantly to ensure it doesn’t burn.  Once boiling, mix the cornstarch and water together and add.  Continue stirring for another 4-5 minutes on high and remove from heat.  Let cool.

And last but not least, ENJOY IT!  Happy Easter to you all, enjoy the weekend with your families and loved ones.  All the best, Kim.