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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Chess Pie Recipe

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This recipe for Lemon Chess Pie is from Our Family Cookbook, 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 refrigerated pie crust (or your favorite one-crust recipe)
5 large eggs
¼ cup whole milk or cream
1¾ cups granulated white sugar
2 TBS regular (not whole grain) cornmeal
4 TBS freshly squeezed lemon juice
1 TBS finely grated lemon zest
¼ tsp salt
½ cup (1 stick) butter, melted
Directions:
Directions:
Preheat the oven to 450 degrees F.
Place the pie crust into a 9-inch pie plate. Press it firmly onto the bottom of the pan and up the sides. Do not stretch the crust. Cut the excess off the overhang and tuck the rest under to form a decorative edge around the pie. Prick the bottom of the pie crust with a fork and place it into the freezer for 20 minutes.
In a large bowl, whisk together the eggs, milk, sugar, cornmeal, lemon juice, lemon zest and salt. Whisk until well-combined. Then whisk in the melted
butter. Let the mixture sit while the pie crust is baking (to soften up the
cornmeal).
Bake the pie crust (from the freezer to the oven) for 8 minutes and then remove it from the oven. Reduce the oven temperature to 350 degrees F.
Whisk the lemon filling to combine one more time, and then pour it into the pre-baked pie crust. I always use crust cover to keep crust from burning the rim crust and remove it the last 30 minutes of baking. Bake at 350 for 35 to 40 minutes- or until the pie is lightly browned and the center jiggles a little when the pie is shaken. Watch the crust on the edges to make sure they are not browning too much.
Cool completely before cutting and serving.

 

 

 

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