Southern Lemon Chess Pie
photo by Pneuma
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 2 whole eggs, separated
- 1 cup granulated sugar
- 1 1⁄2 tablespoons all-purpose yellow cornmeal (can use white)
- 1⁄3 cup fresh lemon juice
- 1⁄4 cup butter
- 9 inches pie shells, pre-baked 10 minutes
directions
- Preheat oven to 400 degrees. In small bowl, beat egg whites until stiff. Set aside.
- In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
- Gently fold beaten egg whites into this lemon mixture. Gently pour filling into pie crust. Bake about 15 minutes or until top of pie begins to brown.
- Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
- It should be a little jiggly, not runny, in the middle. Remove from oven and cool.
- It can be refrigerated, but is best served at room temperature. Covered, this pie will keep unrefrigerated for up to 4 days.
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Reviews
-
Absolutely do love the taste of lemon, & this chess pie was just the ticket for the 2 of us! We actually shared it with 2 friends here for the day, & it didn't last but one meal! Easy to prepare, which just add to its attractiveness! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?