Southern Lemon Chess Pie

Lemon chess pie is definitely an old Southern dessert and often will be found in most soul food recipes. It tends to be light and delicious. Whenever lemons are in season, their ripe aroma gives wonderful depth for this dessert. My grandma swears that, when she had been a young girl, the Baton Rouge Country Club prepared "the greatest ever" lemon chess pie. Garnish with whipped cream, vanilla soft serve ice cream, strawberries or blueberries if desired.


1 unbaked 9" pie crust (method down below)

three eggs

three tbsps. of melted butter having cooled

3 tbsps. of milk (either whole or low-fat will be alright)

¼ cup plus 1 tbs of fresh lemon juice (pure is ideal)

1 tablespoon of grated lemon rind

1 tablespoon flour

one tablespoon cornmeal

one ¾ cups white sugar

Pre-heat the oven to 375°. In a low to medium size bowl, lightly whisk the eggs. Add in the flour, cornmeal plus sugar and work together. And then, add the butter and combine. Last, add the milk, freshly squeezed lemon juice and lemon rind and stir together. Pour the mix in the unbaked pie shell and bake approximately 40-45 minutes, or right until 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 tends to make enough for two pies, yet I personally opt for loads of crust and consequently I make use of the whole recipe for 1 pie Inside my family members, I've become renowned for this pie crust which is flaky and also buttery.


2 cups all-purpose flour

¾ tsp. salt

2 sticks of ice cold unsalted butter or ½ lb (if salted is the thing that you might have on hand, then lessen the salt earlier mentioned to ½ tsp.)

¼ cup particularly chilled cold water (I really like to stash the measuring cup of water within the fridge freezer or add an ice cube to it while I combine up the various other components)

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 very cold butter into pieces to the size of a pea. Work fairly quickly to ensure the butter stays firm and ice cold. Put the butter in 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.

Wrap the dough in plastic wrap and permit it to chill while in the family fridge for an hour or in the freezer for 30 minutes. Once it's refrigerated, roll it in a level, round circle that is definitely sizable enough to slip in a 8" - 9" pie pan.

Grease the pie pan lightly with butter and then add the pie crust, forming it to the pan. Once more, never overwork it or otherwise the crust is going to not be light and flaky. Lightly brush the crust with an egg white to help keep it from turning out to be soggy from the lemon filling. Return the crust to the refrigerator until such time as the filling is just about to be poured in.
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