Traditional Southern Lemon Chess Pie

Lemon chess pie is unquestionably a traditional Southern treat and may be stumbled upon in a good many soul food recipes. This tastes light and also yummy. The moment lemons happen to be in season, their particular ripe perfume brings distinctive depth to this sweet. My mom swears that, when she had been a young child, the Baton Rouge Country Club produced “the finest ever” lemon chess pie. Garnish with whipped cream, vanilla flavor ice cream, berries or blueberries if preferred.

Ingredients:
1 unbaked 9″ pie crust (technique directly below)
three eggs
three tbsps of melted butter that has cooled
three tablespoons of milk (either whole or low-fat are going to do)
cup plus one tbs of lemon juice (fresh squeezed is better)
1 tbsp . of grated lemon rind
one tbs flour
1 tbsp . cornmeal
1 cups white sugar

Preheat the oven to 375. Within a low to medium size bowl, gently whisk the eggs. Add in the flour, cornmeal as well as sugar and combine. Next, add the butter and blend. Now, add the milk, lemon juice and lemon rind and stir together. Pour the mixture in the unbaked pie shell and bake for an estimated 40-45 minutes, or until such time as an inserted toothpick comes out clean.

Let the pie cool completely and offer at room temperature. Or, as soon as the pie has cooled down you could chill it inside the fridge just before offering it.

Pie Crust:
This specific pie crust tends to make enough for two pies, yet I personally opt for loads of crust and consequently I make use of the whole recipe for 1 pie Inside my family members, I’ve become renowned for this pie crust which is flaky and also buttery.

Components:
2 cups all-purpose flour
tsp . salt
2 sticks of ice cold unsalted butter or lb . (if salted is the thing you’ve available, then limit the salt above to tsp)
cup very icy cold water (I really like to store the measuring cup of water in the freezer or include an ice cube to it while I mix up the other materials)

Inside a large bowl, stir the flour as well as salt with each other right up until nicely mixed. Place the bowl inside the icebox whilst you prepare the butter.

Slice the very cold butter into pieces to the size of a pea. Do the job speedily to ensure the butter remains firm and chilled. Add the butter to the flour mix.

Making use of a pastry cutter or 2 forks, incorporate the flour and butter in unison till the mix has a resemblance to coarse meal. Operate quickly and try to complete inside 3-4 minutes.

Add in the cold water little by little when using the pastry cutter or forks to blend. Add in water so that the dough pretty much scarcely sticks together when squeezed. You should not add such an abundance of water that the dough will get sticky.

Cover the dough in plastic wrap and give it time to relax in your refrigerator for an hour or even in the freezer for 30 minutes. Once this has perfectly chilled, roll it out in a even, round circle which is large enough to slip in a 8″ – 9″ pie pan.

Grease the pie pan lightly with butter and add the pie crust, forming it to the pan. Again, don’t overwork it or the crust will not become light and flaky. Lightly brush the crust with an egg white to preserve it from getting soggy from the lemon filling. Return the crust to the family fridge right until the filling is ready to be poured in.

Want to find out more about lemon chess pie, then visit www.soul-food-recipes.net and get more southern desserts like ozark pudding.