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Lemon Chess Pie Recipe

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This recipe for Lemon Chess Pie is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, 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:  
1 T. cornmeal
1-1/2 T. cornstarch
1-2/3 c. sugar
1/2 tsp. salt
6 T. butter, melted
3/4 c. fresh lemon juice, the juice from about 3 lemons
5 large eggs, whisked briefly to combine
Directions:
Directions:
Whisk together the cornmeal, cornstarch, sugar, and salt. Stir in the melted butter, then the lemon juice. Add the whisked eggs, stirring until everything is well combined. Pour the filling into a chilled 9" pie shell. Bake the pie on the bottom shelf of a preheated 375°F oven for 45 to 50 minutes, or until the center is set. The top should be golden brown. Remove the pie from the oven and allow it to cool before cutting and serving. Yield: 8 to 12 servings.

Chess pie? No one seems certain where the name for this type of pie comes from. A simple combination of eggs, sugar, and butter, with the tiniest bit of flour or cornmeal for thickening, chess pies appeared in print as early as the late 19th century. Whatever its provenance, this pie is perfect for those of you who love lemon, but don't like the somewhat "gluey" texture (or mile-high meringue) of a classic lemon meringue pie. This humble pie has no meringue to hide beneath; it's just lemon at its simple best.
Number Of Servings:
Number Of Servings:
8-12 servings
Preparation Time:
Preparation Time:
25 min

 

 

 

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