Old Fashioned Lemon Chess Pie
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5
3 reviews
Excellent
Old Fashioned Lemon Chess Pie
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Old fashioned delicious summery lemon chess pie (perfect even if it isn't summer!)
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Ingredients
- 1 pie crust I use the ones in the refrigerated section that are near the canned biscuits usually - Pillsbury brand, store bought
- 2 Cups sugar
- 3 Tbs cornmeal
- 1 Tbs all-purpose flour
- ¼ teaspoon salt
- 4 egg large, beaten well
- ¼ Cup butter unsalted, sweet cream, melted and cooled
- ¼ Cup evaporated milk
- lemon zest of one
- lemon about ¼ cup juice, juice of 3
Instructions
- Preheat the oven to 350 and move one of the racks to the lowest setting.
- Line a 9 inch shallow pie plate with the refrigerated pie crust and crimp the edges.
- In a medium bowl, whisk together the sugar, cornmeal, flour and salt until well mixed.
- In a small bowl, beat the eggs, whisk in the melted and cooled butter, evaporated milk.
- Zest one lemon before cutting all three in half and squeezing the juice out into a separate bowl. Pour the juice through a fine sieve to remove any seeds and pulp.
- Add the zest and the lemon juice to the egg mixture. Add all of the egg mixture including the lemon juice and zest into the medium sized bowl that contains the sugar mix. Mix well.
- Pour the mixture into the pie shell and bake in the oven with the rack set at the lowest setting. Bake for 35 - 45 minutes. The pie is done when you jiggle the sides of the pie plate and the middle is only a little jiggly and the top is browned.
Notes
- To make this as light and airy as possible, make sure to mix the ingredients well, especially the eggs.
- Never add eggs to a hot mixture, always temper the eggs first.
Nutrition Information
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Calories
220kcal
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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