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Created by:
Lynne Feifer
Lemon Chess Pie
Course
Dessert
Cuisine
American
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Ingredients
Pie Crust
▢
1 ¼
cups
sifted flour
▢
½
teaspoon
salt
▢
⅓
cup
vegetable shortening or lard, chilled
▢
¼
cup
ice water
Filling
▢
1 ½
cup
sugar
▢
2
tablespoons
flour
▢
zest from 2 lemons
finely grated
▢
5
eggs
▢
2
juiced lemons
▢
⅓
cup
melted butter or margerine
Instructions
Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle water over the surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until the pastry holds together.
Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle, 1" thick, evening up the rough edges.
Using a lightly floured, stockinette-covered rolling pin, and short, firm strokes, roll into a circle 3" larger than the pan you plan to use.
To transfer pastry to the pan, lay rolling pin across the center of pastry circle, fold half of the pastry over pin and ease into pan; press lightly.
Seal any cracks or holes by pressing dampened scrapes of pastry on top.
Trim pastry so it hangs 1" over the rim. Roll overhang under even with rim and crimp or flute.
Filling
Preheat oven to 325 degrees.
Make pastry as directed and fit into a 9" pan; do not bake.
Mix sugar, flour, and rind.
Beat in eggs, one at a time. Stir in lemon juice and finally the melted butter, adding a bit at a time and beating well after each addition.
Pour filling into the pie and bake for 1 hour until puffy or golden. (Filling will seem unset.)
Cool pie to room temperature (filling will settle and thicken). Serve at room temperature.
Nutrition
Calories:
1530
kcal
|
Carbohydrates:
312
g
|
Protein:
29
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Cholesterol:
818
mg
|
Sodium:
1481
mg
|
Potassium:
303
mg
|
Sugar:
300
g
|
Vitamin A:
1190
IU
|
Calcium:
123
mg
|
Iron:
4.6
mg
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