Lemon Chess Pie

Photo: Ralph Anderson; Styling: Rose Nguyen

To keep kosher, you'll want to wait at least three hours after the main meal before serving this dairy-enriched dessert.

Yield: Makes 8 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 2 cups sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon yellow cornmeal
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 4 large eggs, lightly beaten
  • Whipped cream (optional)
  • Garnishes: fresh raspberries, lemon slice

Preparation

  1. 1. Fit pastry into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.
  2. 2. Bake at 425° for 7 minutes. Remove weights and foil, and bake 4 more minutes. Reduce oven temperature to 350°.
  3. 3. Whisk together sugar and next 6 ingredients until blended. Add eggs, whisking well. Pour mixture into prepared piecrust.
  4. 4. Bake at 350° for 50 to 55 minutes or until golden, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool completely on a wire rack. Serve with whipped cream, if desired. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon Chess Pie Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy