Lemon Chess Pie I Recipes

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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

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.

LEMON CHESS PIE



Lemon Chess Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

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.

LEMON CHESS PIE I



Lemon Chess Pie I image

The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!

Provided by Victor

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 7

4 eggs
1 ½ cups white sugar
2 tablespoons white cornmeal
¼ cup butter, melted
½ cup milk
2 lemons, juiced
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 53 g, Cholesterol 109.5 mg, Fat 16.2 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 200.5 mg, Sugar 38.4 g

SOUTHERN LEMON CHESS PIE



Southern Lemon Chess Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

One 9-inch prebaked pastry shell
1/4 pound softened butter
1 cup sugar
3 large eggs
Grated zest of 2 lemons
1/3 cup lemon juice
1/3 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon cornmeal

Steps:

  • Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.
  • TIP: LEMON PEPPER
  • This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine.
  • LEMON BUTTER
  • Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.

LEMON CHESS PIE



Lemon Chess Pie image

Categories     Bake     Lemon     Pastry

Yield makes one 9-inch pie

Number Of Ingredients 6

1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
1/4 cup unsalted butter
1 1/2 cups sugar
3 eggs
1 tablespoon cornmeal
Juice of 1 1/2 lemons

Steps:

  • Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.
  • Melt butter in a saucepan over medium heat, then remove from the heat and stir in the sugar. Beat in the eggs, then stir in the cornmeal, and then the lemon juice. Pour the filling into the crust.
  • Bake for 35 to 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.

TEXAS LEMON CHESS PIE



Texas Lemon Chess Pie image

Slice into Southern comfort and go back to a simpler time with this classic, feel-good pie. We consider it a must-have menu item for our family gatherings all year long.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 sheet refrigerated pie pastry
3 large eggs, room temperature, separated
1/2 cup butter, softened
1-1/2 cups sugar
3 tablespoons grated lemon zest
1 tablespoon cornmeal
1 teaspoon vanilla extract
1/4 cup evaporated milk
1/4 cup lemon juice
Whipped cream, optional

Steps:

  • Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Fill with dried beans, uncooked rice or pie weights., Bake at 400° on lower oven rack for 8 minutes. Remove foil and weights: bake 6-9 minutes longer or until bottom of crust is light brown. Cool on a wire rack. Reduce heat to 325°., In a small bowl, beat egg whites until soft peaks form. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in the egg yolks, lemon zest, cornmeal and vanilla. Stir in milk and lemon juice. Fold in beaten egg whites. Pour into crust. Cover edges with foil to prevent overbrowning. , Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled. Serve with whipped cream if desired.

Nutrition Facts :

EASY LEMON CHESS PIE



Easy Lemon Chess Pie image

This one gets five stars for ease of preparation and for taste, as well. My aunt gave it to me and she had clipped it out of the April, 1981 issue of Carolina Country, a magazine of her electric co-op. The recipe had been submitted by Mrs. Melvin Ezell of Charlotte, NC.

Provided by Wineaux

Categories     Pie

Time 31m

Yield 6 serving(s)

Number Of Ingredients 6

1 lemon
1/2 cup water
1 cup sugar
2 eggs
3 tablespoons plain flour
1/4 cup butter or 1/4 cup margarine

Steps:

  • Cut lemon in cubes and remove seeds (Do not peel!). Cut margarine in small pieces.
  • Place all ingredients in blender and blend thoroughly (about 2 minutes).
  • Pour into unbaked 9-inch pie shell.
  • Bake at 325 degrees for 25 minutes.
  • Delicious with or without whipped cream.

Nutrition Facts : Calories 238.6, Fat 9.4, SaturatedFat 5.4, Cholesterol 90.8, Sodium 78.8, Carbohydrate 38.2, Fiber 0.9, Sugar 33.5, Protein 2.8

LEMON CHESS PIE FROM FARM JOURNAL



Lemon Chess Pie from Farm Journal image

From the Farm Journal's Complete Home Baking Book, pg 300. This recipe had more lemon juice than any other recipe I found already posted. Per the cookbook: "Old plantation favorite brought here originally from England. Its buttery-rich custard filling has a nut-brown topping."

Provided by flower7

Categories     Pie

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 eggs
2 cups sugar
1/2 cup lemon juice
1/2 cup butter or 1/2 cup margarine, melted
1 teaspoon cornmeal
1 teaspoon flour
1/8 teaspoon salt
1 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 350°F.
  • Using an electric mixer at high speed, beat eggs in a bowl until well blended.
  • Gradually add the sugar, beating well after each addition.
  • Add the lemon juice, melted butter, cornmeal, flour, and salt.
  • Beat well, using electric mixer at low speed.
  • Pour into unbaked pie shell and bake 40 minutes or until top is browned. Do not overbake. Cool on a rack.

Nutrition Facts : Calories 600.5, Fat 28.5, SaturatedFat 13.2, Cholesterol 164.7, Sodium 387.7, Carbohydrate 82.6, Fiber 1.2, Sugar 67.2, Protein 6.3

LEMON CHESS PIE II



Lemon Chess Pie II image

A Low-Fat Chess Pie.

Provided by JJOHN32

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Lemon Pie Recipes

Yield 10

Number Of Ingredients 10

1 (9 inch) deep dish pie crust
3 egg whites
1 ¼ cups white sugar
1 tablespoon butter, melted
2 eggs
1 cup skim milk
1 tablespoon cornmeal
1 tablespoon all-purpose flour
¼ cup fresh lemon juice
1 teaspoon lemon zest

Steps:

  • Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.
  • Beat egg whites until stiff.
  • In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.
  • Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 37.1 g, Cholesterol 40.7 mg, Fat 8.2 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 167.2 mg, Sugar 27.3 g

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