Lemon Chess Pie With Berry Sauce Food

LEMON CHESS PIE

Steps:

• Preheat your oven to 350 F degrees.
• Add the sugar and butter to the bowl of your mixer and mix using the whisk attachment for about a minute until well incorporated. Add the eggs and beat until light and fluffy. Add the milk, flour, cornmeal, salt, lemon zest and lemon juice and continue mixing for another minute until everything is well incorporated. Mixture will be quite thin.
• Pour half of the filling in each of the pie shells. Place pie shells on a baking sheet and place the baking sheet in the oven.
• Bake for 35 to 40 minutes, or until the top is golden and the center of the pie no longer jiggles when you shake the pie.
• Transfer the pie to a wire rack and cool to room temperature before cutting. The center of the pie should be gooey, so don't fret if it begins to fall. This is what gives this lemon chess pie the silken texture.

LEMON CHESS PIE WITH BERRY SAUCE

Steps:

• Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning. , Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled., For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.

LEMON CHESS PIE WITH BLACKBERRY COMPOTE

Steps:

• Make coconut crust:
• Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
• Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
• Shape and bake crust:
• Preheat oven to 350°F.
• Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
• Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
• Reduce temperature to 325°F.
• Make filling:
• Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
• Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.

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.

OLD FASHIONED LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
• Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
• Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
• Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
• To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
• Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

CITRUS CHESS PIE

Steps:

• Separate 1 egg; whisk white with 1 teaspoon water, reserving yolk. On a lightly floured piece of parchment, roll out one disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim to a 1-inch overhang, then tuck overhang under, forming a rim. Refrigerate 30 minutes.
• On a lightly floured piece of parchment, roll out second disk of dough 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch round from dough; transfer to a baking sheet and refrigerate until firm, about 15 minutes.
• Using a 3/4-inch decorative cutter and starting in center, make evenly spaced cutouts in chilled second round of dough, reserving 34 cutouts. (Bake remainder, or save for another purpose.) Return decorative top to refrigerator until chilled, about 30 minutes.
• Brush rim of piecrust with egg wash. Arrange cutouts evenly around edge, pressing gently to adhere. Refrigerate until chilled, about 30 minutes.
• Preheat oven to 400 degrees with a rack in lower third and a parchment-lined baking sheet on a rack below. Carefully line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights. Brush tops of cutouts with egg wash.
• Bake until edges of pastry begin to turn golden, 22 to 25 minutes. Carefully remove parchment and beans, then reduce oven temperature to 375 degrees and return crust to oven. Continue to bake until crust is golden brown and dry on bottom, 10 to 15 minutes more. Let cool slightly on a wire rack. Tent edges of crust with foil.
• Brush decorative dough top with egg wash. Bake until golden and crisp, about 18 minutes. Let cool completely on rack.
• Reduce oven temperature to 325 degrees. In a large bowl, whisk together both sugars, cornmeal, flour, and salt. Whisk in remaining 3 eggs, reserved yolk, orange zest and juice, lemon zest and juice, and vanilla. Whisk in butter. Pour filling into piecrust and bake until top is golden and center is slightly wobbly, about 40 minutes. Let cool completely on rack. Refrigerate until chilled, at least 2 hours and up to overnight. (Keep baked decorative pie top covered at room temperature.)
• Dust top of pie with confectioners' sugar and place decorative pie top in center; serve.

MAGNOLIA GRILL'S FAVORITE LEMON TART

Steps:

• In a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch disc, wrap in plastic, and chill several hours or overnight.
• Let the dough soften slightly at room temperature before rolling.
• Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2 inch tart pan with a removable bottom. Trim the dough flush with the rim and freeze the tart shell until firm.
• Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg white.
• When the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.
• Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling!
• Cool to room temperature before serving with berries and whipped cream.
• HINT: When rolling tart pastry, always save all the dough scraps in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg white serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.

LEMON CHESS PIE

Steps:

• Preheat the oven to 450 degrees F.
• Place the pie crust into a 9-inch pie plate. Press it firmly onto the bottom of the pan and up the sides. Do not stretch the crust. Cut the excess off the overhang and tuck the rest under to form a decorative edge around the pie. Prick the bottom of the pie crust with a fork and place it into the freezer for 20 minutes.
• In a large bowl, whisk together the eggs, milk, sugar, cornmeal, lemon juice, lemon zest and salt. Whisk until well-combined. Then whisk in the meltedbutter. Let the mixture sit while the pie crust is baking (to soften up thecornmeal).
• Bake the pie crust (from the freezer to the oven) for 8 minutes and then remove it from the oven. Reduce the oven temperature to 350 degrees F.
• Whisk the lemon filling to combine one more time, and then pour it into the pre-baked pie crust. Bake at 350 for 35 to 40 minutes- or until the pie is lightly browned and the center jiggles a little when the pie is shaken. Watch the crust on the edges to make sure they are not browning too much.
• Cool completely before cutting and serving.

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 WITH BERRY SAUCE

Steps:

• Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning. , Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled., For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.

LEMON CHESS PIE

Steps:

• Bake ready made pie crust according to package directions.Remove and set to the side. Preheat the oven to 375 degrees In a large bowl combine sugar, cornmeal, flour, and eggs. Mix to combine using a whisk. Stir in melted butter, lemon juice, and lemon zest. Mix well to combine. Pour the lemon mixture into the prepared pie crust, spread evenly. Bake for 35 minutes or until filling is set. Remove from the oven and allow to cool for 2 hours on a wire rack.T op with lemon curd. Place into the refrigerator to chill for 2 hours. When chilled, top with whipped cream.Enjoy!

LEMON CHESS PIE WITH BERRY SAUCE RECIPE

Steps:

• Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
• Bake at 400° on a lower oven rack for 8 minutes. Remove foil and weights; bake 6-9 minutes longer or until crust is light brown. Cool on a wire rack. Reduce oven setting to 325°.
• In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon peel, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.
• Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.
• For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.
• Yield: 8 servings (1-1/2 cups sauce).
• Originally published as Lemon Chess Pie with Berry Sauce in Taste of Home
• October/November 2012, p26
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LEMON LUSH PIE

Steps:

• In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in butter or margarine and lemon peel. Cool slightly. Fold in sour cream. Spread filling in crust. Refrigerate for 2 hours until set. Store in the refrigerator.