Lemon Chess Pie – Yummy, yummy, yummy in your tummy, tummy, tummy!

I am sharing another recipe from my mother’s cookbook A+ in Cooking.   During Mother’s 44 years of teaching, she collected recipes from the families of former students.  These families submitted their favorite recipes, and the results was an excellent cookbook. (Click HERE to read more about A+ in Cooking.)

James and Nell Reeves submitted this recipe for Lemon Chess Pie.  It is super easy to make and delicious.

You probably have most of the ingredients available in your pantry and refrigerator – sugar, flour, cornmeal, lemons, eggs, milk, and butter.  See the messy butter.  The 1/4 cup butter bubbled over when I tried to melt it in the custard cup.  You can do better than I did.  The original recipe called for oleo, but I used butter.

One of my favorite kitchen tools is the microplane grater.  It makes grating zest easy-peasy.  Highly recommended!

The wooden hand reamer that I have had for many years works well to juice the lemons.

Sift together the sugar, flour, and cornmeal.  Cornmeal might sound a little strange to put in a pie, but it gives the pie a nice texture and helps it set up well.

Beat eggs and then beat in the milk, butter, and lemon juice.  Super Sister gave me this nifty Miracle Whisk for Christmas.  You press down and it spins.  Easy to use.  I like it.  I love it.   I added the lemon zest when I added the liquid ingredients, but wish I had stirred the lemon zest in at the end.  As you can see, the lemon zest stuck to the whisk, and I wanted all that goodness in the pie.

Add the dry ingredients to the liquid ingredients and mix well.  Then stir in the zest.

Pour the lemon filling into an unbaked pie shell.  I had a store bought pie shell, and it worked, but a home made shell would be better. .

Bake in a preheated 350F degree oven for 35 to 40 minutes.

My pie was rather rustic looking, but it was delicious.

This lemon chess pie is sweet and tart – plus it leaves the most refreshing taste in my mouth.

Letting the pie cool before slicing is a good thing, but….

Blessings to you and yours,

For a printable recipe, click on the title of this post and go to lanabird.com.  The PRINT button is under the SHARE button.