Lemon Chess Pie

Lemon Chess Pie
Photo by Ralph Anderson

Ingredients

  • ¼ cup milk
  • ¼ cup butter, melted
  • Whipped cream (optional)
  • ½ (15-oz.) package refrigerated piecrusts
  • Garnishes: fresh raspberries, lemon slice
  • 4 large eggs, lightly beaten
  • 1 tablespoon all-purpose flour
  • + 4 more ingredients
    • 1 teaspoon grated lemon rind
    • 2 cups sugar
    • ¼ cup fresh lemon juice
    • 1 tablespoon yellow cornmeal

1. Fit pastry into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans. 2. Bake at 425° for 7 minutes. Remove weights and foil, and bake 4 more minutes. Reduce oven temperature to 350°. 3. Whisk...

View full recipe at My Recipes

Comments

Variations on Lemon Chess Pie

  • Lemon Chess Pie
    • 1/8 tsp. salt
    • 2 tsp. grated lemon rind
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1-1/2 Tbs. yellow cornmeal
    • 1-1/3 cups all-purpose flour
    • +7 other ingredients
  • Lemon Chess Pie
    • 1/4 cup melted butter
    • 1 (6-oz.) ready-made shortbread piecrust
    • 1/2 cup fresh lemon juice
    • 3/4 cup sugar
    • 1 egg white, lightly beaten
    • +1 other ingredients
  • Lemon Chess PIe
    • 1 (9-inch) deep-dish unbaked piecrust
    • 1 egg white
    • 1 1/2 sugar
    • 2 tablespoons cornmeal
    • 1 T all-purpose flour
    • 3 eggs
    • 2 t lemon zest
    • 3 T lemon juice
    • +1 other ingredients
  • Lemon Chess Pie
    • 1 unbaked 9-inch deep-dish frozen pastry shell
    • 1/4 cup fresh lemon juice
    • Garnishes: lemon slice and zest
    • 1/4 cup butter or margarine, softened
    • +11 other ingredients
  • Lemon Chess Pie
    • 1/2 (15-ounce) package refrigerated piecrusts
    • 1/2 teaspoon vanilla extract
    • 2 teaspoons grated lemon rind
    • 2 cups sugar
    • 1/4 teaspoon salt
    • +18 other ingredients
  • Lemon Chess Pie
    • 1/2 (15-ounce) package refrigerated piecrusts
    • Lemon Chess Pie Filling
    • 1/2 (15-ounce) package refrigerated piecrusts
    • Lemon Chess Pie Filling
  • Lemon Chess Pie
    • 4 large eggs
    • Finely grated zest of 1 lemon
    • 3 tablespoons ice water
    • 1 1/2 cups sugar
    • 1/3 cup fresh lemon juice
    • 1 teaspoon pure vanilla extract
    • +9 other ingredients
  • Lemon Chess Pie
    • 2 c sugar
    • 1 T all-purpose flour
    • 1 T cornmeal
    • 4 eggs
    • 1/4 c butter, melted
    • 1/4 c milk
    • 2 to 4 tablespoons grated
    • 1/4 c fresh lemon juice
  • Lemon Chess Pie
    • One 9-inch unbaked pie shell
    • 1 1/2 cups sugar
    • 1/3 cup butter, melted
    • Juice of 3 large lemons
    • 3 large lemons
    • 5 large eggs


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