Lemon Chess Pie From Farm Journal Recipes

LEMON CHESS PIE

Steps:

• In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.

LEMON CHESS PIE

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.

LEMON CHESS PIE I

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.

LEMON CHESS PIE FROM FARM JOURNAL

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.