March 7, 2011

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

8 comments:

  1. I've never head of lemon chess pie, but I'm all for anything that looks this lovely!

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  2. Mm, this looks gorgeous! Why is it called lemon 'chess' pie?

    I noticed that you baked this without blind-baking the pastry first - I've always been nervous to do this with custard-type pie fillings, I was always under the impression that it makes the pastry base soggy?

    Hungry Jenny x

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  3. I am not a pie maker (almost burned down the house making rhubarb custard), but I may just have to give this one a try. It looks wonderful.

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  4. This look so good, Tricia! I am printing it to try next week. I can't wait.

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  5. Does it really need 2 cups of sugar. That is a lot.

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    Replies
    1. It is a very sweet and tart pie - but the recipe is correct. Not a good choice for anybody that wants to cut down on sugar :)

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  6. I stumbled upon your blog tonight, absolutely love it! Wonderful recipes and so thorough step by step instructions and pictures. I have been looking for a foolproof Lemon Chess Pie recipe and you have given me a gorgeous tutorial.

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  7. I was introduced to a very similar pie, and it is delicious! The variation is that you use the entire lemon (odd, yes). It's wonderfully delicious, not at all bitter.

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