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Lemon Chess Pie

Lemon Chess Pie

Southern Living OCTOBER 2003

  • Yield: Makes 8 to 10 servings

Ingredients

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 2 cups sugar
  • 1/2 cup butter or margarine, melted
  • 1/4 cup milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon rind
  • 2 tablespoons cornmeal
  • 1 tablespoon all-purpose flour
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, lightly beaten

Preparation

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Line pastry with aluminum foil, and fill with pie weights or dried beans.

Bake at 425° for 4 to 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden. Cool crust completely.

Stir together sugar and next 9 ingredients until blended. Add eggs, stirring well. Pour filling into piecrust.

Bake at 350° for 50 to 55 minutes, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

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