Does anyone have a lemon chess pie recipe?!
Answers: Please, no links to a website. I am looking for a homeade lemon chess pie recipe. Do they all contain cornmeal? I didn't even know they did until I searched for recipes online. I live in Texas and Minyard's and Sack-n-Save sell lemon chess pies and they don't taste like they have cornmeal in them.
Lemon Chess Pie Recipe- Best Lemon Chess Pie
1 (15 oz.) package refrigerated pie crust
Filling
1/3 cup margarine or butter, softened
1 cup sugar
3 eggs
2 tablespoons flour
1/4 cup lemon juice
1 tablespoon grated lemon peel
1/2 cup milk
1/4 teaspoon nutmeg
Directions
Preheat oven to 450 degrees.
Make pie crust following the package directions for one 9-inch pie crust. You’ll also need a 9-inch pie pan.
In a large bowl, combine the margarine, sugar and eggs; beat well. Add the flour, lemon juice, lemon peel and milk. Blend ingredients together thoroughly. (Filling may look curdled) Pour into a partially baked crust. Sprinkle with nutmeg.
Bake for 40 to 45 minutes, or until the edges of the filling start to get brown. The center of the filling should be almost set. After 15 to 20 minutes of baking, cover the edge of the crust with strips of aluminum foil to prevent the crust from burning.
Cool pie on a wire wrack for 30 minutes. Refrigerate 3 to 4 hours before serving. Garnish with whipped cream. Keep leftovers in the refrigerator.
Lemon Cream Pie Recipe: Luscious Sour Cream Lemon Pie
This is a pretty easy lemon pie to make if you don’t want to spend a lot of time baking. You can use a ready made pie crust and the filling is cooked in the microwave – can’t get any easier than that for homemade goodness. A dollop of whipped cream tops off this yummy lemon icebox pie nicely.
1 cup sugar
3 1/2 tablespoon cornstarch
1 tablespoon lemon rind, grated
1/2 fresh lemon juice
3 egg yolks, beaten slightly
1 cup milk
1/4 cup butter
1 cup cultured sour cream
9-inch pie shell, baked
1 cup heavy cream, whipped
Directions
In a large glass bowl, combine the sugar, cornstarch lemon rind, lemon juice, egg yolks and milk. Place mixture in microwave oven and cook on high heat until mixture thickens; open oven door and stir often during the cooking process.
Mix in the sour cream (or you can use Cool Whip). Garnish with lemon wedges. Refrigerate before serving. Store any leftover pie in the refrigerator.
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Lemon Chess Pie
INGREDIENTS:
3 eggs, beaten until light
1-1/2 cups sugar
1-1/2 lemons, juiced
grated rind of 1 lemon
3 tablespoons butter, melted
1/2 teaspoon salt
1 pastry shell, unbaked
PREPARATION:
Preheat oven to 350 degrees. Combine first 6 ingredients and pour into the pastry shell. Bake for 25-30 minutes.
Enjoy!!!
RECIPE INGREDIENTS:
Foolproof Pie Shell
1 1/4 cups sugar
1 1/2 tablespoons fine yellow cornmeal
1/4 teaspoon salt
3 large eggs, at room temperature
1 large egg yolk
1/2 cup milk
1/4 cup unsalted butter, melted
1/3 cup fresh lemon juice
Grated zest of 1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional)
1. Prepare, chill, and prebake a Foolproof Pie Shell. Reduce the oven temperature to 350°.
2. Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract if using. Then slowly pour the filling into the cooled pie shell.
3. Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.
4. Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time. Makes 8 to 10 servings.
PIE SHELL
RECIPE INGREDIENTS:
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/4 cup cold vegetable shortening
4 tablespoons cold water
1. Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4-inch pieces and toss them into the dry ingredients by hand to evenly distribute them. Now use a pastry blender to cut them into the flour until they are the size of small peas.
2. Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball.
3. Knead the dough once or twice. Then place it on a large sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk in the plastic and chill it for about 1 hour. You can chill it longer, but it may get too firm; just let it sit at room temperature for 5 to 10 minutes before rolling.
4. Working atop a sheet of lightly floured waxed paper, roll the pie pastry into a 12-inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9-inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the shell in the freezer for 15 minutes before using