Lemon Chess Pie

 

bullet1 cup brown sugar
bullet1/2 cup white sugar
bullet2 Tblsps. flour
bullet2 Tblsps. cornmeal
bullet1/3 cup melted butter
bullet2 eggs, unbeaten
bullet1/2 eggshell of milk
bullet1 Tblsp. lemon juice
bullet1 Tsp. vanilla
bullet1 (9") deep dish pie crust
bulletMix together the white and brown sugar, flour and cornmeal
bulletBreak eggs into mixture
bulletAdd milk, lemon juice & vanilla
bulletMelt butter and pour in last
bulletBake at 350 for about 55 minutes
bulletInsert table knife in middle; if it comes out clean, pie is done
bulletBake a little longer if it doesn't; Pie will look puffed and yellow
bulletWhen it cools, it will fall into a rich, jelly-like consistency

Comment: These two pies, along with the traditional Pumpkin Pie, were always included with our Thanksgiving Dinners which were prepared in my Mom's kitchen.  My son didn't eat a lot of sweets when he was growing up, but after I baked Maw-Maw's Lemon Chess pie the first time, this was what he always requested instead of a birthday cake.  This is another recipe from the deep south, very delicious!

From The Kitchen Of:   Jean Roe ~ Tyler Church of Christ, Tyler, TX  

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