Lemon Chess Pie I Recipes

LEMON CHESS PIE

Lemon Chess Pie image

This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 sheet refrigerated pie crust
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt

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.

Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON CHESS PIE

Lemon Chess Pie image

Provided by Food Network

Categories dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup unsalted butter, melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
One 9-inch unbaked pie shell
1 cup heavy cream, whipped

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 I

Lemon Chess Pie I image

The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!

Provided by Victor

Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 7

Ingredients

4 eggs
1 ½ cups white sugar
2 tablespoons white cornmeal
¼ cup butter, melted
½ cup milk
2 lemons, juiced
1 recipe pastry for a 9 inch single crust pie

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.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 53 g, Cholesterol 109.5 mg, Fat 16.2 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 200.5 mg, Sugar 38.4 g

LEMON CHESS PIE

Lemon Chess Pie image

Make and share this Lemon Chess Pie recipe from Food.com.

Provided by evelynathens

Categories Pie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
1 1/2 cups sugar
4 teaspoons cornstarch
2 teaspoons finely grated lemons, rind of
4 eggs, room temperature
1/3 cup fresh lemon juice
5 tablespoons butter, melted and cooled

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.

Nutrition Facts : Calories 489.5, Fat 22.9, SaturatedFat 9.6, Cholesterol 166.4, Sodium 271, Carbohydrate 66.8, Fiber 1.2, Sugar 50.6, Protein 6.2

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