Sweet And Creamy Lemon Chess Pie Recipes

LEMON CHESS PIE

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.

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.

SWEET AND CREAMY LEMON CHESS PIE

Steps:

• Make the pastry: in a bowl, whisk together the flour, sugar, and salt.
• Cut in the shortening with a pastry blender until the shortening resembles small peas.
• Add the milk and vinegar and stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers; do not overwork the dough.
• Press the dough together to form a ball and knead lightly; shape into a disk and refrigerate, wrapped in wax paper, for at least 30 minutes or up to 2 days.
• At least 25 minutes before baking, position oven rack in the middle of oven; preheat to 400°; have ready a 9-inch glass pie plate.
• Roll out the dough on a lightly floured surface to an 11-inch circle; transfer dough to the pie plate nad gently press the pastry against the side and bottom of the plate.
• Turn the edge under and crimp as desired; prick all over the bottom and side with a fork.
• Press a piece of heavy-duty foil snugly into the bottom and against the side of the pastry shell and fill with uncooked beans or rice; bake for 15 minutes, remove the beans and cool the shell on a wire rack.
• Decrease oven temperature to 350°.
• Make the filling: process the sugar and the zest in a food processor until the zest is finely ground.
• Beat the eggs, sugar mixture, and cornmeal with an electric mixer on medium speed in a bowl, just until blended.
• Add the lemon juice; beat again until blended.
• Pour in the melted butter in a fine stream while the beaters are running and beat just until blended.
• Pour the mixture into the pie shell and bake for 40-45 minutes, until just set in the center.
• Turn off the oven, open the oven door, and let the pie sit in the oven for 30 minutes.
• Serve warm, or refrigerate and serve cold, with the Lemon Whipped Cream.

CHERYL'S LEMON CHESS PIE

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.

LEMON CHESS PIE II

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.