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Lemon Chess Pie

Holidaycooking's picture
  Pastry crust 1 (Single Crust)
  Eggs 5
  Sugar 1 1⁄2 Cup (24 tbs)
  Light cream/Milk 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs), melted
  Finely shredded lemon peel 1 Teaspoon
  Lemon juice 2 Tablespoon
  All purpose flour 1 Tablespoon
  Yellow cornmeal 1 Tablespoon
  Vanilla 1 1⁄2 Teaspoon

Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450°F oven for 5 minutes.
Cool on rack.
For filling, beat eggs till well blended.
Stir in sugar, cream or milk, butter, lemon peel, lemon juice, flour, corn-meal, and vanilla.
Mix well.
Place pie shell on oven rack.
Pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350°F oven for 20 minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool pie on rack.
Cover; chill to store.

Recipe Summary

Difficulty Level: 
Bit Difficult
Lacto Ovo Vegetarian

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3898 Calories from Fat 1283

% Daily Value*

Total Fat 223 g342.9%

Saturated Fat 83.1 g415.4%

Trans Fat 0 g

Cholesterol 1444.8 mg481.6%

Sodium 444.3 mg18.5%

Total Carbohydrates 439 g146.4%

Dietary Fiber 2 g8.2%

Sugars 303.9 g

Protein 56 g112.1%

Vitamin A 101.3% Vitamin C 36.1%

Calcium 32.6% Iron 33%

*Based on a 2000 Calorie diet

Lemon Chess Pie Recipe