Soul Food Cooking: Lemon Chess Pie

Lemon chess pie is truly an classic Southern pastry and you can often find it in soul food cookbooks. The pie is light and yummy. When lemons come in season, their particular fresh perfume adds exceptional depth to this pastry. My grandma swears that, when she had been a little girl, the Baton Rouge Country Club produced “the finest ever” lemon chess pie. Garnish with Cool Whip, vanilla flavor ice cream, strawberries or maybe blueberries if you want.

Lemon Filling Ingredients: three tbsps of milk (whole milk or low-fat milk will work) 3 eggs 3 tbsps of melted butter, cooled cup plus one tablespoon juice of a lemon one tablespoon of grated lemon rind 1 tablespoon cornmeal one tablespoon flour 1 cups white sugar one unbaked 9″ pie crust (method below)

Preheat your oven to 375. In a medium size bowl, lightly whisk the eggs. Add the flour, cornmeal along with sugar and mix together. Afterward, add the butter and mix. Now, add the milk, freshly squeezed lemon juice and lemon rind and blend together. Pour the mixture in the unbaked pie shell and bake for approximately 40-45 minutes, or up to the point an inserted toothpick comes out clean.

Let the pie cool entirely and offer at room temperature. Or, when the pie has cooled down you can chill it inside of the fridge in advance serving it for dessert.

Pie Crust This specific pie crust can make enough for 2 pies, but I actually like loads of crust and thus I utilize the complete recipe for just one pie Within my friends and family, I’ve become famous for this specific pie crust which is flaky plus buttery.

Ingredients: two cups all-purpose flour tsp of salt 2 sticks of chilled unsalted butter or lb (if salted is the thing that you have on hand, then decrease the salt in this article to tsp) cup very icy ice water (I love to keep the measuring cup of water within the freezer or add an ice cube to it while I combine up the several other items)

In a pretty big bowl, blend the flour as well as salt together until eventually nicely blended. Set the bowl in your refrigerator as you prep the butter.

Slice the chilled butter into pieces about the scale of a pea. Work speedily to make sure that the butter keeps firm and ice cold. Combine the butter to the flour mix.

With a pastry cutter or 2 forks, combine the flour and butter in unison right up until the mixture has a resemblance to coarse meal. Operate quickly and strive to complete inside of 3-4 minutes.

Incorporate the ice water slowly making use of the pastry cutter or forks to combine. Put in water till the dough only just barely sticks together when pinched. You should not add such a lot of water that your particular dough will become sticky.

Wrap the dough in plastic wrap and give time to chill inside the fridge for an hour possibly in the fridge freezer for 30 minutes. Once it is perfectly chilled, roll it in a flat, round circle which is large enough to fit in a 8″ – 9″ pie pan.

Grease the pie pan lightly with butter then add the pie crust, forming it to the pan. Again, don’t overwork it or else the crust may not become light and flaky. Lightly brush the crust with an egg white to help keep it from becoming soggy from the lemon filling. Return the crust to the fridge right until the filling is going to be put in.

Salivating for more Soul Food Recipes? Then visit this Corn Fritter Recipe