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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Lemon Chess Pie Recipe

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This recipe for Lemon Chess Pie is from Genig Girls Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 large eggs
1-3/4 cups plus 1 teaspoon sugar
1 tablespoon grated lemon zest and 3 tablespoons juice from 1 lemon
2 tablespoons cornmeal
1/4 teaspoon salt
1 stick unsalted butter, melted and cooled slightly
1 pie shell, chilled (9 inch)

Directions:
Directions:
Make filling:
Whisk eggs in large bowl until smooth
Slowly whisk in 1-3/4 cups sugar, lemon zest and juice, cornmeal, and salt until combined
Whisk in butter

Bake crust:
Poke pie shell all over with fork
Refrigerate 40 minutes, then freeze 20 minutes
Preheat oven to 450 degrees
Bake shell until small bubbles appear and surface begins to look dry, about 8 minutes
Remove from oven
Reduce oven temperature to 325 degrees

Bake pie:
Whisk filling briefly to recombine
Scrape filling into prepared pie shell and bake until surface is light brown and center jiggles slightly when shaken, 35-40 minutes
Sprinkle with remaining teaspoon sugar
Cool completely on wire rack, about 4 hours

Personal Notes:
Personal Notes:
i use a Pillsbury refrigerated pie crust for this recipe

 

 

 

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