Soul Food Recipe: Lemon Chess Pie

Lemon chess pie is unquestionably an traditional Southern area sweet and can also be located in numerous soul food tasty recipes. It tends to be light and also flavorful. Whenever lemons are typically in season, their particular fresh aroma contributes special depth to this sweet. My mother swears that, when she had been a young child, the Baton Rouge Country Club produced “the very best ever” lemon chess pie. Garnish with whipped cream, vanilla ice cream, strawberries or perhaps blueberries if preferable.

Ingredients: 1 unbaked 9″ pie crust (method below) 3 eggs 3 tbsps of melted butter that’s cooled down three tbsps of milk (either whole or low-fat will work) cup and also one tbsp . of fresh lemon juice (pure is better) one tbsp of grated lemon rind one tbsp . flour 1 tablespoon cornmeal 1 cups white sugar

Pre-heat the oven to 375. Inside of a low to medium size bowl, lightly whisk the eggs. Put in the flour, cornmeal and sugar and mix. After that, add the butter and mix together. Now, add the milk, freshly squeezed lemon juice and lemon rind and blend together. Pour the mixture into the unbaked pie shell and bake for approximately 40-45 minutes, or right up until 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 tends to make enough for a couple pies, however I like loads of crust and thus I utilize the complete recipe for one pie Within my friends and family, I actually have become noted for this specific pie crust which happens to be flaky and buttery.

Components: 2 cups all-purpose flour tsp of salt two sticks of very cold unsalted butter or lb . (if salted is what you’ve got on hand, then reduce the salt earlier mentioned to tsp .) cup particularly chilled ice water (I prefer to keep the measuring cup of water in the freezer or include a piece of ice to it while I combine up the other components)

In a good sized bowl, mix the flour plus salt with each other until properly blended. Set the bowl in your fridge while 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.

Making use of a pastry cutter or two forks, blend the flour and butter with each other until the blend looks like rough meal. Operate rather quickly so you can complete within 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 let it cool in your refrigerator for an hour or in the fridge freezer for 30 minutes. Once it has chilled, roll out in a flat, round circle that is big enough to fit in a 8″ – 9″ pie pan.

Grease the pie pan lightly with butter and after that add the pie crust, forming it to the pan. Just as before, never overwork it or the crust will not end up being 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 refrigerator right until the filling is going to be poured in.

If you enjoyed this article, then you should absolutely check out soul food recipes and you can get additional soul food here: Corn Fritter Recipe