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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Tennessee Lemon Chess Pie Recipe

4.8 stars - based on 5 votes
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This recipe for Tennessee Lemon Chess Pie is from The Chadwick 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:  
4 eggs, lightly beaten
1-1/2 cups sugar (1 cup)
1 tablespoon all-purpose flour
1 tablespoon cornmeal
1/4 cup milk (half/half or cream)
1/4 cup butter, melted
2 teaspoons grated lemon rind
1/4 cup lemon juice
1 unbaked (9 inch) pastry shell
Directions:
Directions:
Pre-heat oven to 375º. Combine eggs and sugar; beat well. Add flour and cornmeal, mixing until well blended. Add milk, butter, lemon rind, and juice; beat well. Pour filling into pastry shell. Bake at 375º for 55 minutes or until a knife inserted in center comes out clean. Cool before slicing. Yield: one 9" pie.

Annie's note: I serve this with whipped cream or cream fraiche and raspberries

Southern Heritage Pies and Pastry Cookbook.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min

 

 

 

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