Lemon chess pie is a well-established Southern delicacy and can also be stumbled upon in numerous soul food tasty recipes. It tastes light as well as delightful. Whenever lemons are in season, their own ripe scent brings exceptional depth to this particular sweet. My grandma swears that, when she was a young girl, the Baton Rouge Country Club made "the most excellent ever" lemon chess pie. Garnish with whipped cream, vanilla flavor ice cream, berries or maybe blueberries if preferable.
Ingredients:
1 unbaked 9" pie crust (recipe below)
three eggs
3 tbsps of melted butter that's cooled down
3 tbsps of milk (either whole or low-fat can do)
cup plus one tbsp . of lemon juice (pure is best)
one tbs of grated lemon rind
one tbs flour
one tbsp . cornmeal
one cups white sugar
Preheat the oven to 375. Within a low to medium size bowl, gently whisk the eggs. Add in the flour, cornmeal as well as sugar and combine. Next, add the butter and blend. Now, add the milk, lemon juice and lemon rind and stir together. Pour the mixture in the unbaked pie shell and bake for an estimated 40-45 minutes, or until such time as an inserted toothpick comes out clean.
Permit the pie cool totally and dish out at room temperature. Or, as soon as the pie has cooled you'll be able to chill it within the fridge just before offering it.
Pie Crust
This specific pie crust would make enough for 2 pies, however I prefer a lot of crust and consequently I work with the entire recipe for one pie With my friends and family, I actually have become renowned for this pie crust which can be flaky and buttery.
Components:
two cups all-purpose flour
teaspoon salt
2 sticks of very cold unsalted butter or lb (if salted is just what you have around, then reduce the salt previously mentioned to tsp .)
cup really icy cold water (I really like to store the measuring cup of water inside the fridge freezer or add a piece of ice to it while I mix up the other ingredients)
Inside of a substantial bowl, mix the flour and salt together with each other until adequately blended. Place bowl in your freezer or fridge as you prepare the butter.
Cut the ice cold butter into pieces around the dimensions of a pea. Work fairly quickly to ensure that the butter continues to be firm as well as chilled. Insert the butter into the flour mix.
Making use of a pastry cutter or 2 forks, incorporate the flour and butter in unison till the mix has a resemblance to coarse meal. Operate quickly and try to complete inside 3-4 minutes.
Integrate the cold water little by little when using the pastry cutter or forks to mix. Put in water until the dough just scarcely sticks together when squeezed. Never add such an abundance of water that the dough becomes sticky.
Cover the dough in plastic wrap and give it time to relax in your refrigerator for an hour or even in the freezer for 30 minutes. Once this has perfectly chilled, roll it out in a even, round circle which is large enough to slip in a 8" - 9" pie pan.
Grease the pie pan lightly with butter and add the pie crust, forming it to the pan. Again, don't overwork it or the crust will not become light and flaky. Lightly brush the crust with an egg white to preserve it from getting soggy from the lemon filling. Return the crust to the family fridge right until the filling is ready to be poured in.
Ingredients:
1 unbaked 9" pie crust (recipe below)
three eggs
3 tbsps of melted butter that's cooled down
3 tbsps of milk (either whole or low-fat can do)
cup plus one tbsp . of lemon juice (pure is best)
one tbs of grated lemon rind
one tbs flour
one tbsp . cornmeal
one cups white sugar
Preheat the oven to 375. Within a low to medium size bowl, gently whisk the eggs. Add in the flour, cornmeal as well as sugar and combine. Next, add the butter and blend. Now, add the milk, lemon juice and lemon rind and stir together. Pour the mixture in the unbaked pie shell and bake for an estimated 40-45 minutes, or until such time as an inserted toothpick comes out clean.
Permit the pie cool totally and dish out at room temperature. Or, as soon as the pie has cooled you'll be able to chill it within the fridge just before offering it.
Pie Crust
This specific pie crust would make enough for 2 pies, however I prefer a lot of crust and consequently I work with the entire recipe for one pie With my friends and family, I actually have become renowned for this pie crust which can be flaky and buttery.
Components:
two cups all-purpose flour
teaspoon salt
2 sticks of very cold unsalted butter or lb (if salted is just what you have around, then reduce the salt previously mentioned to tsp .)
cup really icy cold water (I really like to store the measuring cup of water inside the fridge freezer or add a piece of ice to it while I mix up the other ingredients)
Inside of a substantial bowl, mix the flour and salt together with each other until adequately blended. Place bowl in your freezer or fridge as you prepare the butter.
Cut the ice cold butter into pieces around the dimensions of a pea. Work fairly quickly to ensure that the butter continues to be firm as well as chilled. Insert the butter into the flour mix.
Making use of a pastry cutter or 2 forks, incorporate the flour and butter in unison till the mix has a resemblance to coarse meal. Operate quickly and try to complete inside 3-4 minutes.
Integrate the cold water little by little when using the pastry cutter or forks to mix. Put in water until the dough just scarcely sticks together when squeezed. Never add such an abundance of water that the dough becomes sticky.
Cover the dough in plastic wrap and give it time to relax in your refrigerator for an hour or even in the freezer for 30 minutes. Once this has perfectly chilled, roll it out in a even, round circle which is large enough to slip in a 8" - 9" pie pan.
Grease the pie pan lightly with butter and add the pie crust, forming it to the pan. Again, don't overwork it or the crust will not become light and flaky. Lightly brush the crust with an egg white to preserve it from getting soggy from the lemon filling. Return the crust to the family fridge right until the filling is ready to be poured in.
About the Author:
Learn more about lemon chess pie and other soul food cooking and recipes. If you are looking for more desserts, try this ozark pudding for your next dessert.
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