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Lemon Chess Pie 2


A favorite throughout the South, chess pie takes its name from the description given by a cook who was asked what sort of pie it was, and replied, "It 'jes pie, honey."

2 whole eggs
4 egg yolks
1 cup sugar
4 tablespoons butter, melted
1/4 cup heavy cream
1 tablespoon flour
1 tablespoon yellow cornmeal
4 tablespoons lemon juice
1 tablespoon grated lemon rind
1 9 inch pie crust, unbaked

Preheat oven to 350F. Beat eggs, yolks, and sugar together at high speed for two minutes. Add butter and cream; beat again at high speed for two minutes. Add flour, cornmeal, lemon juice and rind; mix well. Pour into crust and bake 45 - 60 minutes until top is medium brown. (Test with toothpick.) Allow to cool to room temperature before serving with whipped cream topping if desired.

Serves: 6 slices




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.