Lemon Chess Pie

If you want to add more Southern recipes to your collection, Lemon Chess Pie might be a recipe you should try. This recipe serves 10. One serving contains 261 calories, 4g of protein, and 12g of fat. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 117 foodies and cooks. A mixture of unsalted butter, vanillan extract, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works best as a side dish, and is done in about 1 hour and 30 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Taste and Tell Blog. Overall, this recipe earns a rather bad spoonacular score of 14%. Lemon Chess Pie with Coconut Oil Pie Crust, Lemon Chess Pie, and Lemon Chess Pie I are very similar to this recipe.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

1 large egg yolk

3 large eggs, at room temperature

1/2 teaspoon lemon extract (optional)

1/3 cup fresh lemon juice

grated zest of 1 lemon

1/2 cup milk

1 pie crust, prebaked and cooled

1/4 teaspoon salt

1 1/4 cups sugar

1/4 cup unsalted butter, melted

1/2 teaspoon vanilla extract

1 1/2 tablespoons fine yellow cornmeal

Equipment:

whisk

bowl

oven

wire rack

aluminum foil

Cooking instruction summary:

Preheat the oven to 350F. In a large bowl, whisk together the sugar, cornmeal, salt, eggs, and egg yolk. Whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract and lemon extract. Pour into the cooked pie crust.Bake the pie in the preheated oven for 45-50 minutes. Turn it 180-degrees halfway through the baking time to ensure it bakes evenly. The outsides should be set, but the middle may still feel slightly jiggly. Cover the pie edges with foil, if needed, to prevent overbrowning.Cool the pie on a wire rack. Serve at room temperature. Store in the refrigerator.--------------------recipe from FamilyFun Magazine

 

Step by step:


1. Preheat the oven to 350F. In a large bowl, whisk together the sugar, cornmeal, salt, eggs, and egg yolk.

2. Whisk well.

3. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract and lemon extract.

4. Pour into the cooked pie crust.

5. Bake the pie in the preheated oven for 45-50 minutes. Turn it 180-degrees halfway through the baking time to ensure it bakes evenly. The outsides should be set, but the middle may still feel slightly jiggly. Cover the pie edges with foil, if needed, to prevent overbrowning.Cool the pie on a wire rack.

6. Serve at room temperature. Store in the refrigerator.--------------------recipe from Family

7. Fun Magazine


Nutrition Information:

Quickview
257k Calories
3g Protein
11g Total Fat
35g Carbs
1% Health Score
Limit These
Calories
257k
13%

Fat
11g
18%

  Saturated Fat
5g
32%

Carbohydrates
35g
12%

  Sugar
25g
29%

Cholesterol
87mg
29%

Sodium
156mg
7%

Get Enough Of These
Protein
3g
8%

Selenium
7µg
10%

Vitamin B2
0.14mg
8%

Phosphorus
64mg
6%

Folate
24µg
6%

Vitamin A
268IU
5%

Vitamin C
3mg
5%

Manganese
0.09mg
5%

Iron
0.83mg
5%

Vitamin B1
0.07mg
5%

Vitamin D
0.64µg
4%

Vitamin B5
0.42mg
4%

Vitamin B12
0.23µg
4%

Calcium
30mg
3%

Vitamin E
0.44mg
3%

Vitamin B6
0.06mg
3%

Zinc
0.41mg
3%

Vitamin B3
0.53mg
3%

Fiber
0.65g
3%

Potassium
71mg
2%

Magnesium
7mg
2%

Copper
0.04mg
2%

Vitamin K
1µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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