Lemon Chess Pie

Smooth and lemony, this zesty pie won a blue ribbon at the Michigan State Fair.

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Servings 8

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( 39 ) Ratings

39 Ratings

5 Stars 25%

4 Stars 12%

3 Stars 18%

2 Stars 18%

1 Stars

Member Reviews ( 5 )

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State Fair Pie Competition 2009

Matt Rossi

Grand Rapids, Michigan

ingredients 14
Prep Time 25 min
Total Time 3 hr 10 min

Ingredients

3/4: cup granulated sugar

3/4: cup packed brown sugar

1/4: cup all-purpose flour

1/4: teaspoon salt

1/2: cup milk

1/2: cup butter

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: egg

1: egg yolk

1/2: teaspoon vanilla

1/4: cup fresh lemon juice

3: tablespoons grated lemon peel

1: egg, beaten

1/2: cup whipping cream, whipped

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Directions

1 Heat oven to 350°F. In 1-quart saucepan, mix granulated sugar, brown sugar, flour, salt, milk, and butter. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Set aside; cool.
2 Make pie crust as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, whisk 1 egg, the egg yolk and vanilla. Stir egg mixture into sugar mixture in saucepan. Stir in lemon juice and peel. Pour into crust-lined plate.
3 Top with second crust and flute; cut slits in several places. Brush beaten egg over top crust. Cover crust edge with strips of foil to prevent excessive browning.
4 Bake 45 to 55 minutes or until golden brown. Cool at least 2 hours before serving. Serve with whipped cream. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

Matt Rossi of Ada, Michigan, took 1st Place with this recipe at the Pillsbury Refrigerated Pie Crusts Pie Baking Championship, 2009 Michigan State Fair.

For a pretty serving presentation, add a curl or two of lemon zest on top of a dollop of whipped cream on each slice.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 670
Calories from Fat: 380),

% Daily Value

Total Fat: 42g; 42%
(Saturated Fat 23g, 23% Trans Fat 1g 1% ),
Cholesterol: 190mg; 190%;
Sodium: 550mg; 550%;
Total Carbohydrate: 68g; 68%
(Dietary Fiber 0g 0% Sugars 40g 40% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 6%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Mary-4161

report Posted Apr. 3, 2012 9:31 PM

If you have difficulty pouring the hot lemon sauce into the eggs as I do use a small heatproof bowl and spoon 3/4 cup of the hot lemon sauce into the bowl. Pour the eggs in a little at a time stirring immediately with a wooden spoon. Contine adding the eggs to the hot lemon sauce and stirring. Once the eggs have been incorporated into the hot lemon sauce in bowl add the mixture to the rest of the hot lemon sauce and stir until completely incorporated. This way there will be no curdling.

mscaylor

report Posted Aug. 25, 2011 10:13 PM

To hall6, if you don't have time to cool your filling, temper your eggs. Beat eggs in heatproof bowl and while beating with one hand, incorporate several spoonfuls of the hot lemon sauce by pouring slowly into the eggs. Once they have absorbed several spoons of the hot filling, you can safely add them to the hot mixture without curdling.

hall6

report Posted Jun. 6, 2011 3:17 PM

First let me say this pie is so YUMMY!!! This pie is so wroth the prep time. I made this for our Race Day cookout May 29th. If you like or maybe even love lemon and tartness you should really try to make this pie. Everyone will think your an awesome baker!!! Hint,Let the filling cool for 2hrs. then add the eggs 'cause you don't want scrambled egg lemon pie.

Thomas329

report Posted Feb. 15, 2011 10:47 AM

This recipe is very nice except the Southern version uses vinagar instead of lemons. I will serve this delicious lemon pie again though. MMMMMM!

trixiebear

report Posted Mar. 10, 2010 10:32 AM

This is a perfect summertime (or all year round) treat! All my family and friends loved it when I made it for them! And of course the pie crust turned out perfect!