Sweet And Creamy 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:

• Make the pastry: in a bowl, whisk together the flour, sugar, and salt.
• Cut in the shortening with a pastry blender until the shortening resembles small peas.
• Add the milk and vinegar and stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers; do not overwork the dough.
• Press the dough together to form a ball and knead lightly; shape into a disk and refrigerate, wrapped in wax paper, for at least 30 minutes or up to 2 days.
• At least 25 minutes before baking, position oven rack in the middle of oven; preheat to 400°; have ready a 9-inch glass pie plate.
• Roll out the dough on a lightly floured surface to an 11-inch circle; transfer dough to the pie plate nad gently press the pastry against the side and bottom of the plate.
• Turn the edge under and crimp as desired; prick all over the bottom and side with a fork.
• Press a piece of heavy-duty foil snugly into the bottom and against the side of the pastry shell and fill with uncooked beans or rice; bake for 15 minutes, remove the beans and cool the shell on a wire rack.
• Decrease oven temperature to 350°.
• Make the filling: process the sugar and the zest in a food processor until the zest is finely ground.
• Beat the eggs, sugar mixture, and cornmeal with an electric mixer on medium speed in a bowl, just until blended.
• Add the lemon juice; beat again until blended.
• Pour in the melted butter in a fine stream while the beaters are running and beat just until blended.
• Pour the mixture into the pie shell and bake for 40-45 minutes, until just set in the center.
• Turn off the oven, open the oven door, and let the pie sit in the oven for 30 minutes.
• Serve warm, or refrigerate and serve cold, with the Lemon Whipped Cream.