Lemon Chess Pie
photo by Elodie
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
- 1 1⁄2 cups sugar
- 4 teaspoons cornstarch
- 2 teaspoons finely grated lemons, rind of
- 4 eggs, room temperature
- 1⁄3 cup fresh lemon juice
- 5 tablespoons butter, melted and cooled
directions
- Preheat oven to 350 degrees F.
- Prick pie shell with fork.
- Bake 10 minutes.
- Set aside.
- Decrease oven temperature to 330 degrees F.
- Combine sugar and cornstarch in large bowl.
- Stir in lemon peel.
- Beat in eggs, one at a time.
- Stir in lemon juice and blend in butter.
- Pour into pie shell.
- Bake until puffed and golden-brown, 50-60 minutes.
- Cool to room temperature before serving.
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Reviews
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I have to be careful; I could make this delicious pie every week! Simple to prepare, easy-to-follow instructions, delicious results--what more could anyone want? I must confess I did not use the specified sour cream pie crust, but rather Classic Pie Crust (recipe #26205) as that has now become my favourite. Otherwise, this was prepared exactly as written. I was so pleased with this pie and was particularly delighted as I watched my family wolf down their slices. I much preferred this at room temperature or even a little warm, but my husband found it enjoyable even straight from the fridge. Thanks for another delicious winner!
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I made this pie in an 8 inch spring-form pan. It was great! Next time, however, I would probably double the recipe since the filling was pretty thin. I added a strawberry sauce to the top (frozen strawberries, sugar to taste, cornstarch and a little lemon juice) and it was wonderful! I used a half cup lemon juice. Great!! Adding a postscript: I made this pie again in a pie crust and when I pre-baked the pie crust, it shrank and fell down into the bottom of the pan. I think I did not pre-bake the crust the other time. I would suggest using pie weights or putting foil over the crust and filling with dry beans or rice to prevent shrinkage.
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This pie is so GOOD, i made it this afternoon, and tonight we couldn't resist ! a very good flavor, i used 1 1/4 cups of sugar, and it was enough. Very sweet and tasty, before pouring the lemon batter, i brushed the crust with egg white, so it stays crusty =) i'll make this wonderful pie again ! Merci merci merci Evelyn !
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.