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Linda's Lemon Chess Pie




Source of Recipe


Grandview Lodge Country Inn Bed and Breakfast


Recipe Introduction


When someone asks me what is a Chess Pie, I love to tell this story: During the Colonial Era, a cook was asked "What kind of pie is this?" Her answer: "It's jes' pie." (You need to speak southern to get the dialect.)



List of Ingredients





9-inch unbaked pie shell
Rind of 2 lemons
1-1/2 cups sugar
4 eggs
1/4 cup milk
1/3 cup lemon juice
1 Tablespoon flour
2 Tablespoons cornmeal
1/4 cup melted margarine or butter
Note: When using the food processor to grind the peel, you get more lemon flavor because the lemon oil is released into the sugar.



Recipe



Preheat the oven to 350 degrees. Peel two lemons thinly, cutting very little of the white pith just under the rind. Fit the food processor with the steel blade. Turn the machine on. Drop the lemon rind in and 1/2 cup sugar. Continue to grind until it makes a paste. Stop the machine. Add the remaining ingredients; pulse until well mixed. Pour into an unbaked pie shell. Bake in the preheated oven on the lower rack for 35 to 45 minutes until knife inserted between the center and the outer edge comes out clean. Cool on a wire rack.

Without a food processor: grate lemon peel. Combine lemon peel, sugar and eggs. Beat well. Add the remaining ingredients and mix well. Pour into an unbaked pie shell and continue as above.

Note: You can get 9 slices by making cuts at "12 o'clock, 4 o'clock and 8 o'clock." Then slice each segment into 3 wedges