LEMON CHESS PIE

Recipe Rating:
 2 Ratings
Serves: 6-8 servings depending on appetites
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

1 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

The Cook

Rose Mary Mogan Recipe
x3
Well Seasoned
Sauk Village, IL (pop. 10,506)
cookinginillinois
Member Since Sep 2011
Rose Mary's notes for this recipe:
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.
Make it Your Way...

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Directions

1
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.
2
Crack eggs into a small bowl, pour into shute of processor and pulse till blended and mixed with lemon juice.
3
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.
4
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.
5
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.
Comments

1-5 of 47 comments

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user Lisa Ann Kelly syzygysb - Jun 26, 2012
@Rose Mary. WOW. This looks lusciously delicious. I cannot wait to try this one. I only wish my Meyer lemon tree had more lemons. Must go find some good lemons, ASAP. Thanks again for another great recipe.
user Rose Mary Mogan cookinginillinois - Jun 26, 2012
Lisa you are so sweet with your comments. Thank you so much.I only wish I had a lemon tree. They are so good with and in so many recipes. Yes this one is very easy, and you will like it if you like Lemon Meringue. This is like eating a lemon custard. I did have some of the custard left over, and cooked it in a few ramekin dishes. You can top it with whipped topping and garnish with graham cracker crumbs, or crushed lemon wafers on top. You can tell yourself it is Lemon Bruelee' (smile) without the caramel. Thanks again Lisa Ann for your comments.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jun 27, 2012
...=;D I love this one Sis, I love chess pie so I'm sure you Lemon one is fantastic. Also, it's beautiful.
user Rose Mary Mogan cookinginillinois - Jun 27, 2012
Cindy, you are so sweet. Thanks so much for the thoughtful comments. You are awesome.

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