Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

6-8 servings depending on appetites
Prep Time:
Cook Time:

My husband does not care for Lemon Meringue Pie, so I tried coming up with something I thought he might like. He would get the lemon Flavor, & taste of Lemon Meringue but without the topping. This is what I came up with, I remember my mother use to make Lemon chess pies all of the time, Buttermilk,& Plain, so this is my creation, it is a bit different, in that the entire pie is made in the food processor, & then you just pour it into the unbaked pie crust. It is a unique blend of eggs, lemon zest, juice & pulp with sugar & a bit of yellow corn meal & flour. Forming a thin crust on top.


9 inch deep dish unbaked pie shell
3 medium
lemons, zest, juice, & inside membrane (pulp)
6 large
eggs, room temperature
1 3/4 c
sugar, more if you like real sweet
1/2 stick
butter melted
2 Tbsp
all purpose flour
2 Tbsp
yellow corn meal
1/4 c
heavy whipping cream

Directions Step-By-Step

Preheat oven to 400 degrees F. Zest lemons first, and set aside. Then squeeze juice into a small bowl, remove the inside membranes, and add to lemon juice. Then pour all into food processor, and pulse till pieces are broken up, about 1 or 2 minutes.
Crack eggs into a small bowl, pour into shute of processor and pulse till blended and mixed with lemon juice.
Combine sugar with corn meal & flour and stir to mix. Then pour into shute of processor and blend till combined thourgly. Now add melted butter, lemon zest, & heavy whipping cream, pulse again.
Pour mixture into unbaked pie crust. Bake in preheated 400 DEGREE F. oven and bake for 10 minutes. Then LOWER temperature to 325 Degrees F. and continue baking for 35 to 40 minutes, till pie is firm and golden brown on top. Remove from oven and allow to cool, then refrigerate till completely cold, if you can wait that long. Serve with whipped topping or sweetened whipping cream. Garnish with maraschino Cherry half and lemon slice if desired, with a sprig of mint leaf.
My husband loved this cool light and creamy dessert. This was the first time I made it for him. So I am happy and so is he.

About this Recipe

Course/Dish: Pies, Other Desserts
Main Ingredient: Eggs
Regional Style: Southern
Other Tag: Quick & Easy
Hashtags: #sweet, #tart, #BUTTERY, #Lemony

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Rose Mary Mogan cookinginillinois
Oct 19, 2014
Carol I am sure you will love this light and tasty dessert. I think the addition of the crushed lemon snap crumbs is an excellent idea, it will add a bit of texture to the dessert. Plus individual servings is always a good thing. I like the extra tart flavor that all of the lemon adds to this dessert. Thanks for your comment and do let me know when you make it, and your thoughts. Have a nice day.
Carol White oldesoul
Oct 19, 2014
I can not wait to make this! Beautiful presentation. I've been toying with the idea of going crust-less and can't wait to make it in ramekins. Maybe a few crushed lemon snap crumbs on bottom to start. I love the amounts of lemon you use. I've never gone above two - juice and zest. I can't wait to kick it up a big notch as you have done. I think this is going to be my new favorite!
Rose Mary Mogan cookinginillinois
Apr 6, 2014
I wish I had some help but it is just me, hope to get it all done. I am happy you will enjoy some quality time with your grandkids. That is something you always enjoy. Although I don't have any now, Perhaps one day. You are so creative Pat. Thanks again for your comments about the pie. God Bless.
Pat DiMercurio javancookie
Apr 6, 2014
You're welcome Rose. Good luck with your dinner prep. Hope you have some help with that. I'm going for a short walk now, since everyone has gone home and we finally got a sunny day, above 50°. YAY!
I'll have 5 of my grandkids here in a couple of days (their spring break) so their moms can have some "sister time". One grand kid is 1 1/2, one, 11, and the rest teenagers. Gonna be fun. I don't get to see them as often as I'd like.
If you get on "Tried & True" I'll post a pic of the purse I made my daughter.
Thanks again for the great pie recipe.
Rose Mary Mogan cookinginillinois
Apr 6, 2014
Pat it pleases me greatly to know that you tried my Lemon Chess Pie and your family loved it. I especially appreciate that you took the time to let me know, thank you so much. You just made my day. I am so glad your daughter loved it especially since it was her birthday. Our family really loves it too. and it is so simple and easy to make. The best part.

I usually do not take this long to respond to comments, but I have been very busy planning a meal to serve 50 people this coming Wednesday. So I have been busy with the shopping and menu and planning that I haven't had time to get on the computer until now. Thank you again for your comments, and I am sure you are TOP MOM EVERY DAY IN YOUR KIDS EYES, they just may not get a chance/ or remember to tell you that too often. Thanks again Pat. You made my day.