My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, April 10, 2010

Lemon Chess Pie

I really don't know if Chess Pie is a Kentucky thing or not. I have never really seen it on menus outside of Kentucky, but maybe I wasn't paying attention. Could be that a big old piece of chocolate something caught my eye before I saw the Chess Pie.

I love Chess Pie and really love any kind of lemon pie, so a Lemon Chess Pie was just calling my name.

Lemon Chess Pie
6-8 servings
print recipe

4 eggs
1 1/2 cups of sugar
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon white cornmeal
1 tablespoon flour
1/4 cup milk
pinch of salt (1/8 teaspoon)

Beat eggs; gradually add sugar. Stir in remaining ingredients. Pour into an unbaked 9-inch pie shell, homemade or otherwise. Bake at 350 degrees for 40 minutes or until brown. Do not over bake.

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