Linda’s lemon chess pie recipe

Linda’s Lemon Chess Pie recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delectable dessert that will impress your guests? Look no further than Linda's lemon chess pie recipe. This classic Southern treat is bursting with tangy and sweet flavors, making it the perfect ending to any meal. The creamy lemon filling is encased in a buttery, flaky crust, creating a mouthwatering combination that will leave you craving for more. Whether you're an experienced baker or a novice in the kitchen, this recipe is easy to follow and guaranteed to yield delicious results. So grab your apron and get ready to indulge in a slice of heaven!

Keywords: Linda's lemon chess pie, recipe, dessert, Southern, tangy, sweet, creamy, buttery, flaky, easy

Linda's lemon chess pie recipe details

Linda’s lemon chess pie recipe, recipe Rating: 4.7
Number of votes:115

Ingredients

9-inch unbaked pie shell

Rind of 2 lemons

1-1/2 cups sugar

4 eggs

1/4 cup milk

1/3 cup lemon juice

1 Tablespoon flour

2 Tablespoons cornmeal

1/4 cup melted margarine or butter

Instructions:

When someone asks me what is a Chess Pie, I love to tell this story: During the Colonial Era, a cook was asked “What kind of pie is this?” Her answer: “It’s jes’ pie.” (You need to speak southern to get the dialect.)

Note:When using the food processor to grind the peel, you get more lemon flavor because the lemon oil is released into the sugar.

Preheat the oven to 350 degrees. Peel two lemons thinly, cutting very little of the white pith just under the rind. Fit the food processor with the steel blade. Turn the machine on. Drop the lemon rind in and 1/2 cup sugar. Continue to grind until it makes a paste. Stop the machine. Add the remaining ingredients; pulse until well mixed. Pour into an unbaked pie shell. Bake in the preheated oven on the lower rack for 35 to 45 minutes until knife inserted between the center and the outer edge comes out clean. Cool on a wire rack.

Without a food processor:grate lemon peel. Combine lemon peel, sugar and eggs. Beat well. Add the remaining ingredients and mix well. Pour into an unbaked pie shell and continue as above.

Note: You can get 9 slices by making cuts at “12 o’clock, 4 o’clock and 8 o’clock.” Then slice each segment into 3 wedges