Order Your Almanac Today!

Sandy's Lemon Chess Pie

Yield
6 to 8 servings
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Credit
Sandy Franks
Print Friendly and PDF

Think of lemon bars made into a pie and you’ve got this recipe for Lemon Chess Pie! Try it warm, try it cold, just try it! We love lemon!

Ingredients
1 9 Inch Pie Crust
1-1/2 Cups Sugar, granulated
3 Medium to Large Eggs
2 Tablespoons All Purpose Flour
Dash Salt
2 Teaspoons Lemon Extract
2 Teaspoons Lemon Juice, Pompeii's
3 Tablespoons Butter, room temperature
1/3 Cup Evaporated Milk
Instructions

Pre heat your oven to 350 degrees. Take a fork and poke holes in the bottom of your pie shell. Bake the pie shell for 12-14 minutes. Inspect the pie shell at 6 minutes to make sure it hasn’t puffed up, pat down with a fork if it has. Remove from the oven when it’s golden brown. In a large mixing bowl, combine the sugar, eggs, flour and salt, then mix at a medium speed for one minute. Add the lemon extract, lemon juice and the butter and mix for another minute. Add the evaporated milk and mix on high for a minute. Pour the mixture into your pre-baked pie shell and bake for another 25 minutes. Remove from the oven and sprinkle with powdered sugar and let cool.

About The Author

Anonymous

 

What's cooking in The Old Farmer's Store?
More Like This

Comments