lemon chess pie

Name: LEMON CHESS PIE
Prep time: 15 min
Cook time: 50 min
Yield: 6
Cuisine: Southern
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 cup(s) sugar, more if you like real sweet; 1/2 stick(s) butter melted; 2 tablespoon(s) all purpose flour; 2 tablespoon(s) yellow corn meal; 1/4 cup(s) heavy whipping cream

(2 RATINGS)

195 Pinches 3 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jun 26, 2012

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.

Rate

prep time 15 Min

cook time 50 Min

method Bake

yield 6-8 servings depending on appetites

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 cups sugar, more if you like real sweet
1/2 stick butter melted
2 tablespoons all purpose flour
2 tablespoons yellow corn meal
1/4 cup heavy whipping cream

How To Make lemon chess pie

Step 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.

Step 2

Crack eggs into a small bowl, pour into shute of processor and pulse till blended and mixed with lemon juice.
Step 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.
Step 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.
Step 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.
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