Splenda Lemon Chess Pie Food

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.
• In small bowl, beat egg whites until stiff.
• Set aside.
• In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
• Gently fold beaten egg whites into this lemon mixture.
• Gently pour filling into pie crust.
• Bake about 15 minutes or until top of pie begins to brown.
• Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
• It should be a little jiggly, not runny, in the middle.
• Remove from oven and cool.
• It can be refrigerated, but is best served at room temperature.
• Covered, this pie will keep unrefrigerated for up to 4 days; however, it won't last that long!

SWEET AND CREAMY LEMON CHESS PIE

Steps:

• Make the pastry: in a bowl, whisk together the flour, sugar, and salt.
• Cut in the shortening with a pastry blender until the shortening resembles small peas.
• Add the milk and vinegar and stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers; do not overwork the dough.
• Press the dough together to form a ball and knead lightly; shape into a disk and refrigerate, wrapped in wax paper, for at least 30 minutes or up to 2 days.
• At least 25 minutes before baking, position oven rack in the middle of oven; preheat to 400°; have ready a 9-inch glass pie plate.
• Roll out the dough on a lightly floured surface to an 11-inch circle; transfer dough to the pie plate nad gently press the pastry against the side and bottom of the plate.
• Turn the edge under and crimp as desired; prick all over the bottom and side with a fork.
• Press a piece of heavy-duty foil snugly into the bottom and against the side of the pastry shell and fill with uncooked beans or rice; bake for 15 minutes, remove the beans and cool the shell on a wire rack.
• Decrease oven temperature to 350°.
• Make the filling: process the sugar and the zest in a food processor until the zest is finely ground.
• Beat the eggs, sugar mixture, and cornmeal with an electric mixer on medium speed in a bowl, just until blended.
• Add the lemon juice; beat again until blended.
• Pour in the melted butter in a fine stream while the beaters are running and beat just until blended.
• Pour the mixture into the pie shell and bake for 40-45 minutes, until just set in the center.
• Turn off the oven, open the oven door, and let the pie sit in the oven for 30 minutes.
• Serve warm, or refrigerate and serve cold, with the Lemon Whipped Cream.

FLUFFY LEMON CHESS PIE

Steps:

• Prebake pie shell at 425 F for 7-8 minutes.
• Cream sugar with butter until light.
• Beat in egg yolks one at a time.
• Beat in lemon zest and juice.
• In a separate bowl, beat egg whites until stiff.
• Lightly fold egg whites into the filling.
• Pour filling into pie shell and bake at 350 F until set and lightly golden, about 25-30 minutes.
• Cool and serve.

LEMON CHESS PIE

Steps:

• Preheat oven to 350 degrees.
• Combine first 6 ingredients and pour into the pastry shell.
• Bake for 25-30 minutes.

EASY LEMON CHESS PIE

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.

SPLENDA LEMON CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
• Bake in preheated oven for 35 to 40 minutes, until set in center.