Bill Clintons Lemon Chess Pie Recipes

BILL CLINTON'S LEMON CHESS PIE

Bill Clinton's Lemon Chess Pie image

Provided by headkappa50

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 unbaked 9-inch pie shell
2 cups sugar
1/2 cup butter or margarine
5 eggs
1 cup milk
1 tablespoon flour
1 tablespoon cornmeal
1/4 cup fresh lemon juice
3 lemons, grated rind only

Steps:

Cream together the sugar and butter; add eggs and milk. Beat well. Then add flour, cornmeal, lemon juice and lemon rind. Stir until thoroughly incorporated. Pour mixture into pie shell; bake at 350 degrees F until done, 35 to 40 minutes.

LEMON CHESS PIE

Lemon Chess Pie image

Provided by Food Network

Categories dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup unsalted butter, melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
One 9-inch unbaked pie shell
1 cup heavy cream, whipped

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.

BILL CLINTON'S LEMON CHESS PIE

BILL CLINTON'S LEMON CHESS PIE image

Categories Dessert Bake Thanksgiving Lemon

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 9 inch pie shell
2 cups white sugar
1/2 cup butter, softened
5 eggs, beaten
1 cup milk
1 T flour
1 T cornmeal
1/4 cup fresh lemon juice
3 T lemon zest

Steps:

1. Preheat oven to 350 degrees. 2. In a large mixing bowl, cream together sugar and butter until light and fluffy. 3. Beat in eggs and milk. 4. Add flour, cornmeal, lemon juice and lemon zest. 5. Mix until smooth and pour mixture into pastry shell. 6. Bake in preheated oven for 35 to 40 minutes, un til set in center. May substitute pink grapefruit, or orange or tangerine.

LEMON CHESS PIE

Lemon Chess Pie image

This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie crust
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt

Steps:

Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.

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