Lemon Chess Pie I Chef John Recipes
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| Lemon Chess Pie I |
"The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!"
Ingredients :
- 4 eggs
- 1 1/2 cups white sugar
- 2 tablespoons white cornmeal
- 1/4 cup butter, melted
- 1/2 cup milk
- 2 lemons, juiced
- 1 recipe pastry for a 9 inch single crust pie
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 2H5M |
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- Preheat oven to 425 degrees F (220 degrees C).
- Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.
Notes :
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