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Lemon Chess Pie

(39)
  4 reviews
  • 25 min prep time
  • 3 hr 10 min total time
  • 14 ingredients
  • 8 servings
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Smooth and lemony, this zesty pie won a blue ribbon at the Michigan State Fair.

State Fair Pie Competition 2009
Matt Rossi
Grand Rapids, Michigan

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

Steps

  • 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

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
% Daily Value
Total Fat
42g
65%
Saturated Fat
23g
116%
Trans Fat
1g
1%
Cholesterol
190mg
63%
Sodium
550mg
23%
Total Carbohydrate
68g
23%
Dietary Fiber
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
4%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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