No. 10 - Lemon Chess Pie

Oh boy, is this some-kinda-good.  You never hear much about Lemon Chess Pie but it quickly made the top of our list.  This pie is super simple, tangy, sweet, creamy and easy to make.  If you like lemon bars you'll like this pie too.  This post is brought to you by the color yellow!

Lemon Chess Pie

You'll need one unbaked pie crust, sugar, flour, cornmeal, salt, butter, lemon rind, lemon juice, milk and eggs.

Blend the sugar, flour, cornmeal and salt together.

Grate the rind of one lemon.  You will need 2 teaspoons. 

Then juice the lemon removing any seeds but pulp is fine to leave in. I juiced about 1 1/2 lemons to get enough to make 1/4 cup.

Add the lemon rind to the sugar, flour mixture.

Don't you just love fresh lemon!  I can smell it now and it makes my cheeks pucker.

Add the lemon juice and milk to the sugar mixture.  Using a wire whisk, blend well.

Add eggs, one at a time, beating well after each addition.

Pour the lemon mixture into the unbaked Pastry Shell.

Then pop it in the oven at 350 degrees for 50 minutes.

The top turns golden brown and the filling will be puffed.

But inside the pie is lemony yellow.

Top with sweetened whipped cream or powdered sugar if desired.

I bought a whole bag of lemons on sale so we may get to continue this yellow theme and have Lemon Meringue pie as No. 11.

If there's any left be sure to store it in the fridge.

Once you take that first bite ...

... it's hard to stop til it's gone.  Yum!

Lemon Chess Pie

(Adapted from The Southern Living Cookbook)

2 cups sugar

1 tablespoon all-purpose flour

1 tablespoon cornmeal

1/4 teaspoon salt

1/4 cup butter, melted

2 teaspoons grated lemon rind

1/4 cup lemon juice

1/4 cup milk

4 eggs

1 unbaked 9-inch pasty shell

Combine sugar, flour, cornmeal and salt.  Add melted butter, lemon rind, lemon juice and milk.  Mix well.  Add eggs one at a time, beating well after each addition with a whisk.  Pour into pastry shell and bake at 350 degrees for 50 minutes.  Enjoy!

Thanks so much for stopping by!

Tricia