Lemon Chess Pie Recipes

Steps:

• Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

Steps:

• Preheat oven to 350 degrees.
• Combine first 6 ingredients and pour into the pastry shell.
• Bake for 25-30 minutes.

Steps:

• Prebake pie shell at 425 F for 7-8 minutes.
• Cream sugar with butter until light.
• Beat in egg yolks one at a time.
• Beat in lemon zest and juice.
• In a separate bowl, beat egg whites until stiff.
• Lightly fold egg whites into the filling.
• Pour filling into pie shell and bake at 350 F until set and lightly golden, about 25-30 minutes.
• Cool and serve.

Steps:

• Preheat oven to 350 degrees F.
• Prick pie shell with fork.
• Bake 10 minutes.
• Set aside.
• Decrease oven temperature to 330 degrees F.
• Combine sugar and cornstarch in large bowl.
• Stir in lemon peel.
• Beat in eggs, one at a time.
• Stir in lemon juice and blend in butter.
• Pour into pie shell.
• Bake until puffed and golden-brown, 50-60 minutes.
• Cool to room temperature before serving.

Steps:

• For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan.
• In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended.
• Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely
• For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve.
• Slice the pie and serve with a dollop of whipped cream.

Steps:

• Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning. , Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled., For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.

Steps:

• Preheat oven to 400 degrees.
• In small bowl, beat egg whites until stiff.
• Set aside.
• In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
• Gently fold beaten egg whites into this lemon mixture.
• Gently pour filling into pie crust.
• Bake about 15 minutes or until top of pie begins to brown.
• Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
• It should be a little jiggly, not runny, in the middle.
• Remove from oven and cool.
• It can be refrigerated, but is best served at room temperature.
• Covered, this pie will keep unrefrigerated for up to 4 days; however, it won't last that long!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
• Bake in preheated oven for 35 to 40 minutes, until set in center.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Let pie crust come to room temperature for 10 minutes.
• Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
• Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
• Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine sugar, cornmeal, flour and salt.
• In another bowl, beat eggs thoroughly.
• Add sugar mixture; mix well.
• Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
• Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
• Remove pie to rack; cool completely.
• Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.

Steps:

• Whisk together all ingredients. Use filling immediately.
• Makes enough to fill one 9-inch pie.
• (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).

Steps:

• Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.
• Beat egg whites until stiff.
• In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.
• Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.

Steps:

• 1. Preheat the oven to 325°F.
• 2. Combine the sugar, lemon zest, and lemon juice in a medium- size bowl. Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while.
• 3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 45 minutes or until puffed and delicately browned.
• 4. Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall. This is what gives chess pies their silken texture. Cut into slim wedges and serve.

Steps:

• Preheat oven to 350°F.
• Using an electric mixer at high speed, beat eggs in a bowl until well blended.
• Gradually add the sugar, beating well after each addition.
• Add the lemon juice, melted butter, cornmeal, flour, and salt.
• Beat well, using electric mixer at low speed.
• Pour into unbaked pie shell and bake 40 minutes or until top is browned. Do not overbake. Cool on a rack.

Steps:

• Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.
• Melt butter in a saucepan over medium heat, then remove from the heat and stir in the sugar. Beat in the eggs, then stir in the cornmeal, and then the lemon juice. Pour the filling into the crust.
• Bake for 35 to 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.

Steps:

• Cut lemon in cubes and remove seeds (Do not peel!). Cut margarine in small pieces.
• Place all ingredients in blender and blend thoroughly (about 2 minutes).
• Pour into unbaked 9-inch pie shell.
• Bake at 325 degrees for 25 minutes.
• Delicious with or without whipped cream.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.