Lemon Chess Pie
Courtesy of Mr. Food Test Kitchen
Servings: 6
Prep Time: n/a
Cook Time: 50 Min.
Chill Time: 6 Hr.
Prep Time: n/a
Cook Time: 50 Min.
Chill Time: 6 Hr.
What you need:
* 1 refrigerated pie crust (from a 14.1-oz. package)
* 2 c. sugar
* 4 eggs
* 1/4 c. (1/2 stick) butter, melted
* 1/4 c. milk
* 2 Tbsp. yellow cornmeal
* 2 Tbsp. lemon juice
* 1 Tbsp. all-purpose flour
* 1 Tbsp. grated lemon peel
* 2 c. sugar
* 4 eggs
* 1/4 c. (1/2 stick) butter, melted
* 1/4 c. milk
* 2 Tbsp. yellow cornmeal
* 2 Tbsp. lemon juice
* 1 Tbsp. all-purpose flour
* 1 Tbsp. grated lemon peel
What to do:
1. Preheat oven to 350°F. Place pie crust in a 9-inch deep dish pie plate and flute edges.
2. In a large bowl, with an electric mixer, beat remaining ingredients until well mixed; pour into pie crust.
3. Bake 50 to 55 minutes, or until a crust forms over the top and turns golden brown. Let cool, then cover and chill 6 hours, or until firm.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved
2. In a large bowl, with an electric mixer, beat remaining ingredients until well mixed; pour into pie crust.
3. Bake 50 to 55 minutes, or until a crust forms over the top and turns golden brown. Let cool, then cover and chill 6 hours, or until firm.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved