RECIPE LEMON CHESS PIE RECIPES

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LEMON CHESS PIE I RECIPE | ALLRECIPES



Lemon Chess Pie I Recipe | Allrecipes 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

Total Time 2 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 1 9-inch pie

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, CarbohydrateContent 53 g, CholesterolContent 109.5 mg, FatContent 16.2 g, FiberContent 2.2 g, ProteinContent 5.6 g, SaturatedFatContent 6.5 g, SodiumContent 200.5 mg, SugarContent 38.4 g

LEMON CHESS PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Lemon Chess Pie Recipe: How to Make It - Taste of Home image

This bright and creamy lemon chess 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

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 9

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
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Unroll crust into a 9-in. pie 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 crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. If desired, garnish with confectioners' sugar.

Nutrition Facts : Calories 363 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 219mg sodium, CarbohydrateContent 54g carbohydrate (39g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

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