Email to Sue Deakin      

Recipe Categories: Remasd's HOME PAGEAppetizers BEVERAGES BREAD BreadMakerRecipes BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FRUIT ICECREAM LOWFAT MEATS PASTA POULTRY RICE SALADandDRESSING SAUCES SOUPSandSTEWS VEGETABLES

Lemon Chess Pie




Source of Recipe


Southern Living


Recipe Introduction


Recipe all includes Lemon Cheesecake Pie and Lemon-Coconut Bars.


List of Ingredients




2 cups sugar
4 large eggs
¼ cup butter, melted
1 T grated lemon rind
¼ cup fresh lemon juice
1 T flour
1 T cornmeal
¼ tsp salt
9 inch pie crust

Recipe



Line pastry with aluminum foil, and fill with pie weights. Bake at 425° for 5 minutes. Remove weights and foil. Bake 2 more minutes or until light golden brown. Cool crust comletely on a wire rack.
Whisk together all pie ingredients. Pour into piecrust. Bake at 350° for 50 minutes or until pie is firm, shielding edges to prevent excess browning. Cool completely on a wire rack.

For Lemon Cheesecake Pies.

Prepare two 9 inch pie crusts as for pie.
Beat two (8 oz) packages cream cheese, softened with ½ cup sugar and 1 large egg at low speed with an electric mixer until smooth. Spread cream cheese mixture evenly over crusts. Spoon Lemon Chess Pie Filling evenly over cream cheese mixture in crusts.
Bake at 350° for 35 minutes or until set, shielding edges to prevent excess browning. Cool completely on wire racks.

For Lemon Coconut Bars

Combine 2 cups all-purpose flour, ½ cup powdered sugar. Cut 1 cup softened butter into flour mixture with a pastry blender until crumbly, stir in ½ cup chopped, toasted almonds. Firmly press mixture into a lightly greased 13x9 pan. Bake at 350° for 20 to 25 minutes or until light golden brown. Combine Lemon Chess Pie filling and 1 cup coconut; pour over baked crust.
Bake at 350° for 30 to 35 minutes or until set. Cool on a wire rack. Sprinkle evenly with ½ cup powdered sugar, and cut into bars.