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Lemon Chess Pie
Lemon Chess Pie
Brought to you by: Paulina L., Gimnazjum 25, Gdansk, Poland
U.S. to Metric and Metric to U.S.
4 eggs (room temperature)
1-1/2 cups granulated sugar
1 Tbs. white cornmeal
1 Tbs. all-purpose flour
1/4 tsp. salt
1 Tbs. finely grated and chopped lemon zest*
1/3 cup unsalted butter, melted and cooled to room temperature
1/2 cup buttermilk, at room temperatu
1 tsp. vanilla extract (pure)
1/3 cup fresh lemon juice
9-inch pie pastry shell
whipped cream and seasonal berries to garnish as desired
* Lemon zest is the outer yellow part of the skin.
To prepare the filling, crack the eggs into a small bowl and beat with a whisk. Mix in the sugar. Combine the cornmeal, flour, salt, lemon zest, butter, (whisk it completely into the other ingredients), buttermilk, vanilla extract and lemon juice. * Note: It is important that all ingredients are at room temperature before mixing so that the butter doesn't solidify by the addition of cold ingredients.
Prepare an unbaked 9-inch pie shell. Pour filling into the shell. Place in preheated oven on middle rack. Bake at 350 degrees for approximately 35 to 40 minutes. Transfer to a cooling rack, where it should cool completely. Serve with whipped cream and fresh berries.
The pie is finished baking when the top is golden, the filling has set and the pie crust is a beautiful golden brown.
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