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
Preheat the oven to 375. Within a low to medium size bowl, gently whisk the eggs. Add in the flour, cornmeal as well as sugar and combine. Next, add the butter and blend. Now, add the milk, lemon juice and lemon rind and stir together. Pour the mixture in the unbaked pie shell and bake for an estimated 40-45 minutes, or until such time as 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 would make enough for 2 pies, however I prefer a lot of crust and consequently I work with the entire recipe for one pie With my friends and family, I actually have become renowned for this pie crust which can be flaky and buttery.
Materials:
2 cups all-purpose flour
tsp. salt
2 sticks of ice cold unsalted butter or lb (if salted is the thing that you might have on hand, then lessen the salt earlier mentioned to tsp.)
cup particularly chilled cold water (I really like to stash the measuring cup of water within the fridge freezer or add an ice cube to it while I combine up the various other components)
Inside of a substantial bowl, mix the flour and salt together with each other until adequately blended. Place bowl in your freezer or fridge as 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.
By using a pastry cutter or a couple forks, mix the flour and butter in unison until the mixture resembles coarse meal. Do the job swiftly so you can complete inside 3-4 minutes.
Integrate the cold water little by little when using the pastry cutter or forks to mix. Put in water until the dough just scarcely sticks together when squeezed. Never add such an abundance of water that the dough becomes sticky.
Cover the dough in plastic wrap and give it time to relax in your refrigerator for an hour or even in the freezer for 30 minutes. Once this has perfectly chilled, roll it out in a even, round circle which is large 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
Preheat the oven to 375. Within a low to medium size bowl, gently whisk the eggs. Add in the flour, cornmeal as well as sugar and combine. Next, add the butter and blend. Now, add the milk, lemon juice and lemon rind and stir together. Pour the mixture in the unbaked pie shell and bake for an estimated 40-45 minutes, or until such time as 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 would make enough for 2 pies, however I prefer a lot of crust and consequently I work with the entire recipe for one pie With my friends and family, I actually have become renowned for this pie crust which can be flaky and buttery.
Materials:
2 cups all-purpose flour
tsp. salt
2 sticks of ice cold unsalted butter or lb (if salted is the thing that you might have on hand, then lessen the salt earlier mentioned to tsp.)
cup particularly chilled cold water (I really like to stash the measuring cup of water within the fridge freezer or add an ice cube to it while I combine up the various other components)
Inside of a substantial bowl, mix the flour and salt together with each other until adequately blended. Place bowl in your freezer or fridge as 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.
By using a pastry cutter or a couple forks, mix the flour and butter in unison until the mixture resembles coarse meal. Do the job swiftly so you can complete inside 3-4 minutes.
Integrate the cold water little by little when using the pastry cutter or forks to mix. Put in water until the dough just scarcely sticks together when squeezed. Never add such an abundance of water that the dough becomes sticky.
Cover the dough in plastic wrap and give it time to relax in your refrigerator for an hour or even in the freezer for 30 minutes. Once this has perfectly chilled, roll it out in a even, round circle which is large 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:
Looking to find the best Southern ozark pudding dessert or a terrific lemon chess pie, then visit www.soul-food-recipes.net .