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Lemon Chess pie Recipe

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This recipe for Lemon Chess pie, by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Shogren
Added: Sunday, October 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. sugar
Good pinch of salt
1 tbsp. ground white or yellow cornmeal
1 tbsp flour
1/4 c. butter, melted
1/4 c. milk
Grated zest and juice of 2 lemons
4 eggs
1 unbaked pie shell

Directions:
Directions:
Preheat oven to 350
Mix sugar, salt, cornmeal and flour in a fair-sized bowl. Mix in melted butter and add milk. Add grated zest of lemons and juice to sugar mixture. Toss in eggs, beat like mad for a minute or so, and you will be ready to pour its elegant mixture into a pie shell.
Bake for about 40 minutes. You better peak at it at about 1/2 hour to be sure all is well and the lovely brown delicate crust that forms on the top is tanning to perfection. The center should be barely firm, so don't overbake.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 minutes approx. plus baking time
Personal Notes:
Personal Notes:
This is from the Deep South. A variant on cram and custard pies brought by the British colonials. Some say it should be called Chest pie, since it kept well in a pie chest. Another derivation of the name: when her husband asked the woman who made it up what it was called, she said, It's jes' pie. Either way it's delicious!

 

 

 

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