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(ATK) Lemon Chess Pie Recipe

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This recipe for (ATK) Lemon Chess Pie is from The Ising Family Cookbook Project, 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 sugar
1 T. grated lemon zest
3 T juice from 1 lemon
2 T. cornmeal
1/4 t. salt

8 T. (1 stick) unsalted butter, melted & cooled slightly

1 (9-inch) pie shell, chilled (see note)

1 t. sugar

Directions:
Directions:
PREP PIE DOUGH:
Let chilled dough soften slightly at room temperature,10 minutes.
On lightly floured surface, roll dough into 12" circle.
Transfer dough to pie plate.
Trim, fold, & crimp edges.
Poke pie shell all over with fork.
Refrigerate 40 minutes
Freeze 20 minutes.

MAKE FILLING BEFORE BAKING PIE SHELL:
(Do by hand so it doesn't get foamy)
In large bowl, whisk eggs til smooth.
Slowly whisk in 1¾ cups sugar, lemon zest, juice, cornmeal & salt until combined.
Whisk in butter.

BAKE CRUST:
Adjust oven rack to upper-middle position.
Heat to 450.
Bake shell 8 min; until small bubbles appear & surface begins to look dry.
Remove from oven.
Reduce oven temperature to 325.

BAKE PIE:
Whisk filling briefly to recombine.
Scrape filling into prepared pie shell.
Bake 35-40 min; til surface is light brown & center jiggles slightly when shaken.
Sprinkle with remaining t. sugar.
Cool completely on wire rack, 4 hours.
Serve.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Use "Single-Crust Pie Dough" recipe. Use regular yellow cornmeal (not stone ground). Make filling before baking shell so cornmeal has time to soften. Adding filling when pie shell is still warm reduces the pie’s cooking time slightly. Pie can be refrigerated, covered with plastic wrap, for 2 days.

 

 

 

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