CHERYL'S LEMON CHESS PIE
A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.
Provided by Cheryl
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 3h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Let pie crust come to room temperature for 10 minutes.
- Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
- Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
- Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 53.3 g, Cholesterol 112 mg, Fat 18.1 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 223 mg, Sugar 41 g
LEMON CHESS PIE
Steps:
- In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.
SOUTHERN LEMON CHESS PIE
Steps:
- Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.
- TIP: LEMON PEPPER
- This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine.
- LEMON BUTTER
- Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.
LEMON CHESS PIE
Steps:
- Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.
- Melt butter in a saucepan over medium heat, then remove from the heat and stir in the sugar. Beat in the eggs, then stir in the cornmeal, and then the lemon juice. Pour the filling into the crust.
- Bake for 35 to 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.
LEMON CHESS PIE
Provided by Jean Anderson
Categories Dessert Bake Thanksgiving Lemon Fall Family Reunion Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F.
- 2. Combine the sugar, lemon zest, and lemon juice in a medium- size bowl. Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while.
- 3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 45 minutes or until puffed and delicately browned.
- 4. Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall. This is what gives chess pies their silken texture. Cut into slim wedges and serve.
EASY LEMON CHESS PIE
This one gets five stars for ease of preparation and for taste, as well. My aunt gave it to me and she had clipped it out of the April, 1981 issue of Carolina Country, a magazine of her electric co-op. The recipe had been submitted by Mrs. Melvin Ezell of Charlotte, NC.
Provided by Wineaux
Categories Pie
Time 31m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut lemon in cubes and remove seeds (Do not peel!). Cut margarine in small pieces.
- Place all ingredients in blender and blend thoroughly (about 2 minutes).
- Pour into unbaked 9-inch pie shell.
- Bake at 325 degrees for 25 minutes.
- Delicious with or without whipped cream.
Nutrition Facts : Calories 238.6, Fat 9.4, SaturatedFat 5.4, Cholesterol 90.8, Sodium 78.8, Carbohydrate 38.2, Fiber 0.9, Sugar 33.5, Protein 2.8
LEMON CHESS PIE II
A Low-Fat Chess Pie.
Provided by JJOHN32
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.
- Beat egg whites until stiff.
- In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.
- Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 37.1 g, Cholesterol 40.7 mg, Fat 8.2 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 167.2 mg, Sugar 27.3 g
LEMON CHESS PIE FROM FARM JOURNAL
From the Farm Journal's Complete Home Baking Book, pg 300. This recipe had more lemon juice than any other recipe I found already posted. Per the cookbook: "Old plantation favorite brought here originally from England. Its buttery-rich custard filling has a nut-brown topping."
Provided by flower7
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Using an electric mixer at high speed, beat eggs in a bowl until well blended.
- Gradually add the sugar, beating well after each addition.
- Add the lemon juice, melted butter, cornmeal, flour, and salt.
- Beat well, using electric mixer at low speed.
- Pour into unbaked pie shell and bake 40 minutes or until top is browned. Do not overbake. Cool on a rack.
Nutrition Facts : Calories 600.5, Fat 28.5, SaturatedFat 13.2, Cholesterol 164.7, Sodium 387.7, Carbohydrate 82.6, Fiber 1.2, Sugar 67.2, Protein 6.3
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