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Lemon Chess Pie Recipe

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This recipe for Lemon Chess Pie, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beverley & Rufus Getzen
Added: Monday, January 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
cup butter
1 cup sugar
3 or 4 eggs
1 tablespoon cornmeal
1 lemon, juice and grated zest (the thin, shiny outer rind, at least 1/3 cup) Editor's Note: Grate the lemon before you cut it.

unbaked 9-inch pie shell

Directions:
Directions:
Cream butter with sugar until granules disappear. Add eggs, one at a time, beating well after each addition. Blend in corn meal, lemon juice and zest. Pour into unbaked pastry shell.

Bake at 325 until firm - approximately 25 minutes. (Shake slightly, and if the center trembles like Jell-O, it needs to bake a few more minutes.)

Chill. Serve cool.

Number Of Servings:
Number Of Servings:
7 to 8
Personal Notes:
Personal Notes:
Food historians say that chess pie was an ancient Roman dish, made with ricotta cheese and honey, which made its way from the Mediterranean to Britain to North America with several substitutions of ingredients along the way. Cornmeal is now used to simulate a cheesy texture, and there is no cheese.

Chess pies seem to be more popular in Virginia than in other parts of the country. Beverley grew up watching her grandmother, "Minnie Momma," bake these tasty treats, but Rufus had never tasted one until a college classmate from Virginia shared a lemon chess pie that his grandma baked for him to bring back to school. Now, it's a favorite of ours, especially for Christmas dinner. Beverley sometimes makes two variants: orange chess, and lemon-orange chess. Don't skimp on the orange zest, if you try either variant.

 

 

 

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