Lemon Chess Pie – checkmate every time!

Lemon Chess Pie

I know what you are saying – didn’t I just have a post about pie? Why yes, I did. But is there really anything wrong with more pie?

Judging by the heads shaking, we are in agreement.

Today was a special day here at the old homestead, with someone graduating from high school. This monumental occasion called for a special dessert, and the honoree asked for some kind of lemon treat. Thanks to world renowned pastry chef, Gale Gand, here is my new favorite lemon chess pie recipe. It’s just plain awesome!

Ingredients:

2 cups sugar

1 tablespoon flour

1 tablespoon fine yellow cornmeal

4 eggs

1/4 cup milk

1/4 cup unsalted butter, melted

2 tablespoons grated lemon rind

1/3 cup fresh lemon juice with pulp

1 (9-inch) unbaked pie shell

Directions:

Preheat oven to 375 degrees.

Using a large bowl, combine the sugar, flour and cornmeal. Add the eggs and blend well with a whisk. Add the milk and mix, followed by the melted butter, lemon rind and juice. Whisk until everything is well combined.

(Very) lightly butter a glass, 9-inch pie plate. Carefully place the pie crust into the plate, making sure it is fitting nicely. Make a nice top edge if you like.

Pour the filling directly onto the crust.

Using foil, cover the crust edges. Try not to touch the filling.

Bake at 375 degrees F. for 30 minutes, then remove foil and bake an additional 15 minutes

Cool and serve.

Lemon Chess Pie and Coffee - Mmmm, breakfast!

This was such an easy recipe and it took hardly no time at all to put together. Total time, with baking, for me was one hour.  I baked it in the morning, put it in the fridge before we left for graduation, and served a great post-grad dessert when we came back. Delicious, cool and very lemony, if that’s a real word?!

Enjoy!!

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2 responses to this post.

  1. Delicious! Thank you for your lemon pie recipe!!!

    Reply

    • Posted by D.J. Lutz on July 1, 2011 at 8:50 pm

      Thank you for stopping by again! The pie was excellent, indeed! Hope all is well in Germany. I should really learn more of your cooking, since my family called it home prior to 1845 or so.

      Reply

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