How do you make Lemon Chess Pie?

Question

Lemon Chess Pie

Answer 1

Southern Lemon Chess Pie
1/2 cup butter, softened
1 cup sugar
3 large eggs
2 teaspoons lemon zest
1/3 cup lemon juice
1/3 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon cornmeal
1 pie crust, 9-inch pre-baked

1. Preheat oven to 400 degrees.
2. Cream the butter and sugar, and add the eggs one by one.
3. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture.
4. Pour filling into pie shell and bake for 10 minutes.
5. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.

Answer 2

Ingredients:
2 cups sugar
2 tablespoons cornmeal
1 tablespoon flour
4 eggs, unbeaten
1/4 cup melted butter
1/4 cup milk
1/4 cup lemon juice
3 to 4 tablespoons grated lemon peel
1 unbaked pastry shell, 9-inch

Method:
In a mixing bowl, combine sugar, cornmeal, and flour; mix to blend. Add eggs, oni at a time, beating well after each addition. Stir in melted butter, milk, lemon juice, and peel. Blend well. Pour mixture into the unbaked pastry shell. Bake lemon chess pie at 350° for 45 minutes, or until a knife inserted in center comes out clean.

Enjoy and good luck

Answer 3

Here's Bill Clinton's Lemon Chess Pie Recipe:

http://www.cdkitchen.com/recipes/recs/195/Bill_Clintons_Lemon_Chess_Pie53237.shtml

Answer 4

INGREDIENTS
4 eggs
1 1/2 cups white sugar
2 tablespoons white cornmeal
1/4 cup butter, melted
1/2 cup milk
2 lemons, juiced
1 recipe pastry for a 9 inch single crust pie




DIRECTIONS
Combine eggs, sugar, cornmeal, melted butter or margarine, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set. Serve at room temperature

Answer 5

BRUNSWICK COUNTY LEMON CHESS PIE

1 Unbaked 8" Pie Shell
3 Eggs
2 Lemons
1 tsp. corn meal
1 tbsp. self-rising flour
1/2 stick butter
1-1/4 cups sugar
1 tbsp. water

Beat eggs until fluffy. Add water and juice of 2 lemons and grate in appx. 1 tsp. of lemon rind; set aside.
Cream butter, sugar, corn meal and flour. Add lemon and egg mixture and mix well.

Pour into unbaked pie shell and bake at 350 degrees for 30-40 minutes or until a knife inserted in center comes out clean. (Pie will be a deep golden brown on top).

LEMON CHESS PIE

2 c. sugar
1 tbsp. flour
1 tbsp. corn meal
Pinch salt
4 eggs, do not beat
1/4 c. butter
1/4 c. milk
Spice Island lemon peel
1/4 c. lemon juice
Pie shell

Mix lightly with a fork: Sugar, flour, corn meal and salt. Add eggs, butter, milk, lemon peel and lemon juice. Mix well, but DO NOT beat very much. Pour into pie shell, and bake at 375 degrees for 45 minutes.

hope these help. enjoy.

Answer 6

RECIPE INGREDIENTS: Foolproof Pie Shell 1 1/4 cups sugar 1 1/2 tablespoons fine yellow cornmeal 1/4 teaspoon salt 3 large eggs, at room temperature 1 large egg yolk 1/2 cup milk 1/4 cup unsalted butter, melted 1/3 cup fresh lemon juice Grated zest of 1 lemon 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract (optional) 1. Prepare, chill, and prebake a Foolproof Pie Shell. Reduce the oven temperature to 350°. 2. Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract if using. Then slowly pour the filling into the cooled pie shell. 3. Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan. 4. Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time. Makes 8 to 10 servings. PIE SHELL RECIPE INGREDIENTS: 1 1/2 cups flour 1 tablespoon sugar 1/2 teaspoon salt 1/4 cup cold unsalted butter 1/4 cup cold vegetable shortening 4 tablespoons cold water 1. Whisk together the flour, sugar, and salt in a large mixing bowl. Cut the butter and shortening into 1/4-inch pieces and toss them into the dry ingredients by hand to evenly distribute them. Now use a pastry blender to cut them into the flour until they are the size of small peas. 2. Sprinkle in half of the water and toss well with a fork. Add the remaining water a teaspoon at a time until the pastry will pack into a ball. 3. Knead the dough once or twice. Then place it on a large sheet of plastic wrap and flatten it into a 3/4-inch-thick disk. Wrap the disk in the plastic and chill it for about 1 hour. You can chill it longer, but it may get too firm; just let it sit at room temperature for 5 to 10 minutes before rolling. 4. Working atop a sheet of lightly floured waxed paper, roll the pie pastry into a 12-inch circle with a flour-dusted rolling pin. Invert the rolled pastry over a 9-inch pie pan and peel off the paper. Gently fit the pastry into the pan without stretching it and pinch the edge into a fluted rim. Chill the shell in the freezer for 15 minutes before using

Answer 7

OLD FASHION CHESS OR LEMON CHESS PIE

6 egg yolks
1 c. sugar
1/2 c. butter
1/2 c. boiling water
1/2 tsp. vanilla for vanilla chess or 2 tbsp. fresh lemon juice for lemon

Beat eggs until foamy. Add sugar gradually then butter and boiling water. Cook 350 degrees until brown. Makes 2 pies.

Answer 8

1 1/2 cups sugar
3 eggs
1 stick margarine, melted
3 TBLS. cornmeal
4 TBLS. milk
1 TBLS. flour
1 TBLS. vanilla
juice of one lemon.

Mix well and bake at 350' till set, about 40 minutes.