Prep 20 mins
Cook 40 mins
The cook who worked at Tucker Psychiatric Hospital in the late 50's and early 60's made lemon chess pie. When I worked the night or evening shifts (as a student nurse), she would make an extra pie for me because I loved them so much. I must have gained 10 pounds during that rotation! This is as close to what she made as I could find. I adapted this from "Southern Living, Our Best Recipes" (1970). It is somewhat different from the other Lemon Chess pie recipes. I use the same crust as I use for my Lemon Meringue Pie.
- 2 cups flour (sifted)
- 1⁄2 teaspoon salt
- 1⁄2 cup corn oil (Wesson)
- 1⁄4 cup milk (cold)
- 2 cups sugar
- 1 tablespoon flour
- 1 tablespoon cornmeal
- 4 eggs
- 1⁄4 cup butter (melted)
- 1⁄4 cup milk
- 4 tablespoons lemon peel (grated)
- 1⁄4 cup lemon juice
- First make pie shell.
- Sift measured flour and salt into a bowl.
- Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
- Pour liquid into bowl and stir with a fork.
- Save half the dough to use later.
- Roll remaining half of dough into circle between two sheets of wax paper.
- Place into pie pan, make standing rim, and prick with fork.
- Make filling.
- Put sugar flour, and cornmeal into a bowl.
- Toss lightly with fork.
- Add eggs, butter, milk, lemon rind, and lemon juice.
- Beat until smooth and throughly blended.
- Pour into unbaked pie shell.
- Bake 375 degrees F. 35 minutes, or until golden brown.
- Cut while warn.
- May be served warm or cool.
I can't wait to try this one! I will update once I do!