Saturday, December 1, 2012

Lemon Chess Pie

My favorite pie is Lemon Chess which I found at my very first job at the Bakery Restaurant (now out of business).  I don't want to slight my late grandmother's blueberry pie because I really like that one but I haven't had any other blueberry pie that comes close.  A friend asked before what my favorite pie was and made me one many years ago in my old apartment.  My husband has worked on the recipe for the last few years.  He doesn't use the suggested vanilla and increases the lemon juice and peel.

Mix all of the filling ingredients in a bowl.  Pour into the prepared pie crust.

Cover edges of pie crust to make sure that it doesn't get over cooked before baking.  We have a nice pie crust shield from Pampered Chef which we got a few Christmas' ago which we use instead of trying to get the foil to stay.  Remove pie crust shield or foil and bake a little longer until the pie gets browned and solid.  It came out of the oven after I went to bed and I forgot to take a picture the next morning.  We really enjoyed eating it but I am sorry that I didn't get a picture for you to see!!!  Next time, I promise to get a picture but I promise that this is a super yummy recipe and you should try it out for yourself!!

Lemon Chess Pie
(modified from Betty Crocker recipe)

Pie crust
4 eggs
1 1/2 c sugar
1/4 c margarine or butter, melted
2 tsp finely shredded lemon peel or all from one lemon
4 tbsp lemon juice
1 tbsp cornmeal

1.  Line bottom of pastry lined 9 inch pie plate with a double thickness of foil.  Bake in a 450 degree oven for 5 minutes.  Remove foil.  Bake for 5 minutes more.

2. In a bowl, beat eggs, sugar, margarine, lemon peel, lemon juice, and cornmeal.  Mix well and fill prepared shell (being careful not to spill).

3.  Cover edge of pie with foil or pie crust shield.  Reduce oven temperature to 350 degrees and bake for 20 minutes.  Remove foil.  Bake for 15 to 20 minutes.  A knife inserted near the center should come out clean.  Cool on a rack.  cover and chill to store.

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