Lemon chess pie is definitely an old Southern dessert and often will be found in most soul food recipes. It tends to be light and delicious. Whenever lemons are in season, their ripe aroma gives wonderful depth for this dessert. My grandma swears that, when she had been a young girl, the Baton Rouge Country Club prepared "the greatest ever" lemon chess pie. Garnish with whipped cream, vanilla soft serve ice cream, strawberries or blueberries if desired.
Ingredients:
1 unbaked 9" pie crust (recipe below)
three eggs
3 tbsps of melted butter that's cooled down
3 tbsps of milk (either whole or low-fat can do)
cup plus one tbsp . of lemon juice (pure is best)
one tbs of grated lemon rind
one tbs flour
one tbsp . cornmeal
one cups white sugar
Pre-heat the oven to 375. In a low to medium size bowl, lightly whisk the eggs. Add in the flour, cornmeal plus sugar and work together. And then, add the butter and combine. Last, add the milk, freshly squeezed lemon juice and lemon rind and stir together. Pour the mix in the unbaked pie shell and bake approximately 40-45 minutes, or right until an inserted toothpick comes out clean.
Let the pie cool completely and work with at room temperature. Or, after the pie has cooled off you may chill it inside the fridge in advance of offering it.
Pie Crust:
This specific pie crust tends to make enough for two pies, yet I personally opt for loads of crust and consequently I make use of the whole recipe for 1 pie Inside my family members, I've become renowned for this pie crust which is flaky and also buttery.
Components:
2 cups all-purpose flour
tsp . salt
2 sticks of ice cold unsalted butter or lb . (if salted is the thing you've available, then limit the salt above to tsp)
cup very icy cold water (I really like to store the measuring cup of water in the freezer or include an ice cube to it while I mix up the other materials)
Inside a large bowl, stir the flour as well as salt with each other right up until nicely mixed. Place the bowl inside the icebox whilst you prepare the butter.
Cut the very cold butter into pieces to the size of a pea. Work fairly quickly to ensure the butter stays firm and ice cold. Put the butter in the flour mix.
Making use of a pastry cutter or 2 forks, incorporate the flour and butter in unison till the mix has a resemblance to coarse meal. Operate quickly and try to complete inside 3-4 minutes.
Add in the cold water little by little when using the pastry cutter or forks to blend. Add in water so that the dough pretty much scarcely sticks together when squeezed. You should not add such an abundance of water that the dough will get sticky.
Wrap the dough in plastic wrap and permit it to chill while in the family fridge for an hour or in the freezer for 30 minutes. Once it's refrigerated, roll it in a level, round circle that is definitely sizable enough to slip in a 8" - 9" pie pan.
Grease the pie pan lightly with butter and add the pie crust, forming it to the pan. Again, don't overwork it or the crust will not become light and flaky. Lightly brush the crust with an egg white to preserve it from getting soggy from the lemon filling. Return the crust to the family fridge right until the filling is ready to be poured in.
Ingredients:
1 unbaked 9" pie crust (recipe below)
three eggs
3 tbsps of melted butter that's cooled down
3 tbsps of milk (either whole or low-fat can do)
cup plus one tbsp . of lemon juice (pure is best)
one tbs of grated lemon rind
one tbs flour
one tbsp . cornmeal
one cups white sugar
Pre-heat the oven to 375. In a low to medium size bowl, lightly whisk the eggs. Add in the flour, cornmeal plus sugar and work together. And then, add the butter and combine. Last, add the milk, freshly squeezed lemon juice and lemon rind and stir together. Pour the mix in the unbaked pie shell and bake approximately 40-45 minutes, or right until an inserted toothpick comes out clean.
Let the pie cool completely and work with at room temperature. Or, after the pie has cooled off you may chill it inside the fridge in advance of offering it.
Pie Crust:
This specific pie crust tends to make enough for two pies, yet I personally opt for loads of crust and consequently I make use of the whole recipe for 1 pie Inside my family members, I've become renowned for this pie crust which is flaky and also buttery.
Components:
2 cups all-purpose flour
tsp . salt
2 sticks of ice cold unsalted butter or lb . (if salted is the thing you've available, then limit the salt above to tsp)
cup very icy cold water (I really like to store the measuring cup of water in the freezer or include an ice cube to it while I mix up the other materials)
Inside a large bowl, stir the flour as well as salt with each other right up until nicely mixed. Place the bowl inside the icebox whilst you prepare the butter.
Cut the very cold butter into pieces to the size of a pea. Work fairly quickly to ensure the butter stays firm and ice cold. Put the butter in the flour mix.
Making use of a pastry cutter or 2 forks, incorporate the flour and butter in unison till the mix has a resemblance to coarse meal. Operate quickly and try to complete inside 3-4 minutes.
Add in the cold water little by little when using the pastry cutter or forks to blend. Add in water so that the dough pretty much scarcely sticks together when squeezed. You should not add such an abundance of water that the dough will get sticky.
Wrap the dough in plastic wrap and permit it to chill while in the family fridge for an hour or in the freezer for 30 minutes. Once it's refrigerated, roll it in a level, round circle that is definitely sizable enough to slip in a 8" - 9" pie pan.
Grease the pie pan lightly with butter and add the pie crust, forming it to the pan. Again, don't overwork it or the crust will not become light and flaky. Lightly brush the crust with an egg white to preserve it from getting soggy from the lemon filling. Return the crust to the family fridge right until the filling is ready to be poured in.
About the Author:
Learn more about lemon chess pie and other soul food cooking and recipes. If you are looking for more desserts, try this ozark pudding for your next dessert.