LEMON CHESS PIE
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.
CHERYL'S LEMON CHESS PIE
A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.
Provided by Cheryl
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 3h40m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Let pie crust come to room temperature for 10 minutes.
- Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
- Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
- Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 53.3 g, Cholesterol 112 mg, Fat 18.1 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 223 mg, Sugar 41 g
LEMON CHESS PIE
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
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.
SOUTHERN STYLE LEMON CHESS PIE FILLING
A rich lemony, buttery filling--this is superb eaten as a pudding, or in a pie (see tip for making pie)! Recipe was passed down to a Southern Living Editor from her late mother, Louise Floyd of Potter's Station, Alabama. Thank you Ms. Floyd, for sharing this lovely recipe with us!
Provided by BecR2400
Categories Dessert
Time 10m
Yield 3 cups filling
Number Of Ingredients 9
Steps:
- Whisk together all ingredients. Use filling immediately.
- Makes enough to fill one 9-inch pie.
- (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
BILL CLINTON'S LEMON CHESS PIE
Bill Clinton's favorite pie!!!
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
- Bake in preheated oven for 35 to 40 minutes, until set in center.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 62 g, Cholesterol 149.2 mg, Fat 20.4 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 240.8 mg, Sugar 52.6 g
LEMON CHESS PIE I
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
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
Make and share this Southern Lemon Chess Pie recipe from Food.com.
Provided by 2Bleu
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In small bowl, beat egg whites until stiff. Set aside.
- In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
- Gently fold beaten egg whites into this lemon mixture. Gently pour filling into pie crust. Bake about 15 minutes or until top of pie begins to brown.
- Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
- It should be a little jiggly, not runny, in the middle. Remove from oven and cool.
- It can be refrigerated, but is best served at room temperature. Covered, this pie will keep unrefrigerated for up to 4 days.
Nutrition Facts : Calories 286.6, Fat 14.5, SaturatedFat 5.9, Cholesterol 61.8, Sodium 186.1, Carbohydrate 37.1, Fiber 1, Sugar 25.3, Protein 3.2
SOUTHERN LEMON CHESS PIE
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.
EASY LEMON CHESS PIE
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
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
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.
LEMON CHESS PIE
Make and share this Lemon Chess Pie recipe from Food.com.
Provided by evelynathens
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Prick pie shell with fork.
- Bake 10 minutes.
- Set aside.
- Decrease oven temperature to 330 degrees F.
- Combine sugar and cornstarch in large bowl.
- Stir in lemon peel.
- Beat in eggs, one at a time.
- Stir in lemon juice and blend in butter.
- Pour into pie shell.
- Bake until puffed and golden-brown, 50-60 minutes.
- Cool to room temperature before serving.
Nutrition Facts : Calories 489.5, Fat 22.9, SaturatedFat 9.6, Cholesterol 166.4, Sodium 271, Carbohydrate 66.8, Fiber 1.2, Sugar 50.6, Protein 6.2
SOUTHERN LEMON CHESS PIE
Mother's recipe for my Dad's favorite pie! It's a lemon lover's dream. I often make these for Holiday gifts or potluck suppers.
Provided by BeachGirl
Categories Pie
Time 1h15m
Yield 1 9inch pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- In small bowl, beat egg whites until stiff.
- Set aside.
- In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
- Gently fold beaten egg whites into this lemon mixture.
- Gently pour filling into pie crust.
- Bake about 15 minutes or until top of pie begins to brown.
- Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
- It should be a little jiggly, not runny, in the middle.
- Remove from oven and cool.
- It can be refrigerated, but is best served at room temperature.
- Covered, this pie will keep unrefrigerated for up to 4 days; however, it won't last that long!
Nutrition Facts : Calories 268, Fat 12.4, SaturatedFat 5.8, Cholesterol 56.2, Sodium 157, Carbohydrate 37.5, Fiber 0.8, Sugar 26, Protein 2.8
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