Southern Lemon Chess Pie

November 19th, 2011

Kathy Smith

Lemon chess pie is truly an classic Southern pastry and you can often find it in soul food cookbooks. The pie is light and yummy. When lemons come in season, their particular fresh perfume adds exceptional depth to this pastry. My grandma swears that, when she had been a little girl, the Baton Rouge Country Club produced “the finest ever” lemon chess pie. Garnish with Cool Whip, vanilla flavor ice cream, strawberries or maybe blueberries if you want.

Lemon Chess Pie Ingredients: 3 eggs three tbsps of milk (either whole or low-fat will work) 3 tbsps of melted butter that’s cooled down cup and also one tbsp. of lemon juice (from a real lemon is best, otherwise use bottled lemon juice) one tbsp of grated lemon rind 1 tablespoon cornmeal one tbsp. flour 1 cups white sugar 1 unbaked 9″ pie crust (method below)

Pre-heat the oven to 375. Inside of a low to medium size bowl, lightly whisk the eggs. Put in the flour, cornmeal and sugar and mix. After that, add the butter and mix together. Now, add the milk, freshly squeezed lemon juice and lemon rind and blend together. Pour the mixture into the unbaked pie shell and bake for approximately 40-45 minutes, or right up until an inserted toothpick comes out clean.

Permit the pie cool fully and offer at room temperature. Or, as soon as the pie has cooled off you could chill it in the fridge before serving it.

Pie Crust This specific pie crust can make enough for 2 pies, but I actually like loads of crust and thus I utilize the complete recipe for just one pie Within my friends and family, I’ve become famous for this specific pie crust which is flaky plus buttery.

Contents: two cups all-purpose flour tsp salt 2 sticks of cool unsalted butter or lb (if salted is the thing you might have in hand, then decrease the salt earlier mentioned to tsp .) cup particularly icy ice water (I prefer to store the measuring cup of water inside of the freezer or put an ice cube to it while I mix up the other items)

In a good sized bowl, mix the flour plus salt with each other until properly blended. Set the bowl in your fridge while you prep the butter.

Try to cut the cold butter into pieces around the size of a pea. Do the job fairly quickly to ensure that the butter stays firm and ice cold. Insert the butter into the flour mix.

Making use of a pastry cutter or two forks, blend the flour and butter with each other until the blend looks like rough meal. Operate rather quickly so you can complete within 3-4 minutes.

Integrate the ice water little by little making use of the pastry cutter or forks to blend. Add water so that the dough only just scarcely sticks together when squeezed. Never add a great deal of water that your particular dough gets sticky.

Wrap the dough in plastic wrap and let it cool in your fridge for an hour possibly in the fridge freezer for 30 minutes. Once it’s perfectly chilled, roll it in a level, round circle that is definitely big enough to fit in a 8″ – 9″ pie pan.

Grease the pie pan lightly with butter then add the pie crust, forming it to the pan. Just as before, don’t overwork it otherwise the crust will not end up being light and flaky. Lightly brush the crust with an egg white to preserve it from being soggy from the lemon filling. Return the crust to the freezer or fridge until such time as the filling is ready to be added in.

If you liked this article, then you should absolutely check out Soul Food Recipes plus you can find more soul food here: Corn Fritter Recipe. Unique version for reprint here: Southern Lemon Chess Pie.