Lemon Chess Pie Recipe
Ingredients
| Pastry for Single-Crust Pie | ||
| Eggs | 5 | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| 1 cup light cream or milk | ||
| Butter | 1/4 Cup (16 tbs), melted | |
| Lemon peel | 1 Teaspoon, finely shredded | |
| Lemon juice | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Yellow cornmeal | 1 Tablespoon | |
| Vanilla | 1 1/2 Teaspoon | |
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450°F oven for 5 minutes.
Cool on rack.
For filling, beat eggs till well blended.
Stir in sugar, cream or milk, butter, lemon peel, lemon juice, flour, corn-meal, and vanilla.
Mix well.
Place pie shell on oven rack.
Pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350°F oven for 20 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool pie on rack.
Cover; chill to store.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450°F oven for 5 minutes.
Cool on rack.
For filling, beat eggs till well blended.
Stir in sugar, cream or milk, butter, lemon peel, lemon juice, flour, corn-meal, and vanilla.
Mix well.
Place pie shell on oven rack.
Pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350°F oven for 20 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool pie on rack.
Cover; chill to store.
Chef
