Lemon Chess Pie
If you want to add more Southern recipes to your collection, Lemon Chess Pie might be a recipe you should try. This recipe serves 10. One serving contains 261 calories, 4g of protein, and 12g of fat. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 117 foodies and cooks. A mixture of unsalted butter, vanillan extract, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works best as a side dish, and is done in about 1 hour and 30 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a rather bad spoonacular score of 14%. Lemon Chess Pie with Coconut Oil Pie Crust, Lemon Chess Pie, and Lemon Chess Pie I are very similar to this recipe.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
1 large egg yolk
3 large eggs, at room temperature
1/2 teaspoon lemon extract (optional)
1/3 cup fresh lemon juice
grated zest of 1 lemon
1/2 cup milk
1 pie crust, prebaked and cooled
1/4 teaspoon salt
1 1/4 cups sugar
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1 1/2 tablespoons fine yellow cornmeal
Equipment:
whisk
bowl
oven
wire rack
aluminum foil
Cooking instruction summary:
Preheat the oven to 350F. In a large bowl, whisk together the sugar, cornmeal, salt, eggs, and egg yolk. Whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract and lemon extract. Pour into the cooked pie crust.Bake the pie in the preheated oven for 45-50 minutes. Turn it 180-degrees halfway through the baking time to ensure it bakes evenly. The outsides should be set, but the middle may still feel slightly jiggly. Cover the pie edges with foil, if needed, to prevent overbrowning.Cool the pie on a wire rack. Serve at room temperature. Store in the refrigerator.--------------------recipe from FamilyFun Magazine
Step by step:
1. Preheat the oven to 350F. In a large bowl, whisk together the sugar, cornmeal, salt, eggs, and egg yolk.
2. Whisk well.
3. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract and lemon extract.
4. Pour into the cooked pie crust.
5. Bake the pie in the preheated oven for 45-50 minutes. Turn it 180-degrees halfway through the baking time to ensure it bakes evenly. The outsides should be set, but the middle may still feel slightly jiggly. Cover the pie edges with foil, if needed, to prevent overbrowning.Cool the pie on a wire rack.
6. Serve at room temperature. Store in the refrigerator.--------------------recipe from Family
7. Fun Magazine
Nutrition Information:
covered percent of daily need
