LEMON CHESS TASSIES:
Beat butter and
ogether the ingredients for the lemon chess pie filling. Pour immediately over the
Whisk together all ingredients. Use filling immediately.
Makes enough to fill one 9-inch pie.
(Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
Cream oleo and sugar; add 1 egg at a time, beating well.
Add remaining ingredients and blend well.
Pour into an uncooked pie shell and bake at 325\u00b0 for 45 to 60 minutes.
eady a 9-inch glass pie plate.
Roll out the
Preheat oven to 350 degrees F.
Prick pie shell with fork.
Bake 10 minutes.
Set aside.
Decrease oven temperature to 330 degrees F.
Combine sugar and cornstarch in large bowl.
Stir in lemon peel.
Beat in eggs, one at a time.
Stir in lemon juice and blend in butter.
Pour into pie shell.
Bake until puffed and golden-brown, 50-60 minutes.
Cool to room temperature before serving.
aluminum foil, and fill w/ pie weights or dried beans.
Combine sugar and eggs.
Toss together flour and cornmeal, then add to egg mixture.
Add milk gradually, then butter and lemon juice.
Pour into unbaked pie shell.
Bake for 45 minutes at 350\u00b0.
Combine ingredients and cook over low heat until margarine is melted.
Do not boil.
Pour into unbaked pie shell.
Bake at 400\u00b0 for 10 minutes.
Reduce heat to 350\u00b0; bake 25 to 30 minutes or until firm.
Lemon juice may be used instead of vinegar for delicious lemon-chess pie or add about 3/4 cup coconut to plain chess recipe and have coconut-chess pie.
Yummy!
en to 375 degrees.
PIE CRUST:.
Mix flour,
Combine sugar, flour and corn meal.
Add eggs, butter, milk, lemon rind and lemon juice.
Beat until smooth.
Pour into pie shell.
Bake 40 minutes at 350\u00b0.
Beat the lemon juice.
Beat eggs and lemon rind together.
Add the milk and mix.
Combine the sugar, flour and cornmeal.
Stir into egg mixture.
Add the butter and mix well.
Pour into unbaked pie shell.
Sprinkle top with nutmeg and bake at 350\u00b0 for 30 to 45 minutes or until custard is set.
Test by inserting silver knife in center.
When it comes out clean, the filling is set.
Combine sugar, flour and cornmeal in a large bowl.
Toss lightly with fork to mix.
Add eggs, butter, milk, lemon peel and lemon juice.
Beat with rotary beater until smooth and thoroughly blended.
Pour into pie shell.
Bake at 350\u00b0 for 35 to 45 minutes until top is golden brown.
Combine sugar, flour, corn meal and salt.
Add butter, lemon juice, lemon rind and milk; mix well.
Add eggs, one at a time, beating well after each addition.
Pour into pie shell.
Bake at 350\u00b0 for 50 minutes.
Yield: 1 (9-inch) pie.
Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.
Beat egg whites until stiff.
In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.
Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.
Beat eggs, sugar, lemon juice, lemon rind and melted butter. Pour into an unbaked pie shell. Bake in a 300\u00b0 oven until knife comes out clean, about 50 to 60 minutes. Good pie to use up egg yolks after making divinity candy.
Line 9-inch pie pan with pastry.
Put in large bowl:
sugar, flour and corn meal.
Toss lightly with a fork.
Add eggs, butter, milk, lemon rind and lemon juice.
Beat with mixer until smooth and thoroughly blended.
Pour into pie shell.
Bake for 10 minutes in oven at 400\u00b0, then turn to 350\u00b0 until solid.
Mix flour, sugar and cornmeal.
Add eggs, 1 at a time, beating thoroughly after each addition.
Add the 3 liquids.
Add lemon rind.
Pour into pie shells and bake for 35 minutes or until set at 350\u00b0.
Cream the butter, which should have softened at room temperature, with the sugar until the granules of sugar have disappeared.
Add the eggs, one at a time, beating well after each addition.
Blend in the cornmeal and add the lemon juice and grated rind.
(You should have at least 1/3 cup of lemon juice as the pie should taste lemony.)
Pour into an unbaked pastry shell.
Bake at 375\u00b0 until the pie is firm.
Oldtimers shook the pie slightly and if the center trembled a little, a few more minutes were needed.
Mix sugar and corn meal.
Beat in eggs, one at a time.
Add lemon juice and rind and the melted butter. Pour into unbaked pie shell.
Bake at 350\u00b0 for 35 minutes.
Serves 6.