LEMON CHESS PIE
This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.
Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON BUTTERMILK CHESS TARTLETS
Yield Makes 8 tartlets
Number Of Ingredients 10
Steps:
- Roll out the dough 1/8 inch thick on a floured surface, fit it into 8 tartlet tins, each 3 3/4 inches across the top and 3/4 inch deep, and roll a rolling pin over the edges of the tins to trim the excess dough. Chill the shells for 30 minutes.
- In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the buttermilk, the cornmeal, the grated zest, the lemon juice, and the salt. Divide the mixture among the tartlet shells and bake the tartlets on a baking sheet in the lower third of a preheated 425°F. oven for 15 minutes. Reduce the oven temperature to 350°F. and bake the tartlets for 10 to 15 minutes more, or until they are golden and set. Let the tartlets cool in the tins on racks until they can be handled, remove them from the tins, and let them cool completely on the racks. The tartlets may be made 1 day in advance and kept covered loosely in a cool place. Dust the tartlets lightly with the confectioners' sugar and garnish them with the lemon zest knots.
LEMON CHESS TASSIES (MINI)
I love lemon desserts, so these sounded particularly yummy and easy to make. I think they would go very nicely with hot tea anytime. Use the "Lemon Chess Pie Filling" to fill the shells. From the "Southern Living Little Book of Mini Muffins & More" NOTE: Preparation time includes 1-hour chill time for dough.
Provided by kitty.rock
Categories Tarts
Time 1h55m
Yield 48 mini tassies, 48 serving(s)
Number Of Ingredients 12
Steps:
- LEMON CHESS TASSIES:.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy.
- Gradually add flour to butter mixture, beating at low speed.
- Shape dough into 48 balls; cover and chill 1 hour.
- Place 1 dough ball into each lightly greased cup of miniature muffin pans, shaping each into a shell.
- Spoon LEMON CHESS PIE FILLING evenly into tart shells.
- Bake at 350 deg F for 25 minutes or until set.
- Cool in pans on wire racks for 10 minutes.
- Remove from pans; cool completely on wire racks.
- LEMON CHESS PIE FILLING:.
- Whisk together all ingredients.
- Use filling immediately.
- Makes 3 cups filling.
Nutrition Facts : Calories 123.3, Fat 7, SaturatedFat 4.2, Cholesterol 35.7, Sodium 66.8, Carbohydrate 13.9, Fiber 0.2, Sugar 8.4, Protein 1.7
LEMON CHESS TART
This lemon chess tart uses the cookie dough crust from my Lemon Sables recipe. The crisp, buttery crust and the tart filling make a wonderful combination! From an April 1984 issue of Bon Appetit that featured Light and Refreshing Lemon Desserts.Serve this with a dollop of whipped cream and fresh strawberries or raspberries.A doily laid on top of the tart, sprinkled with the powdered sugar and removed, is a nice, decorative touch.Refrigeration time of dough is not included in prep time.
Provided by Leslie in Texas
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Mix almond meal and powdered sugar in processor to fine powder, about 10 seconds.
- Transfer to bowl of electric mixer and add butter; beat until light.
- Blend in eggs, lemon juice and salt.
- Beat in flour all at once until just combined;do not overmix.
- Gather dough into a ball and wrap in plastic.
- Refrigerate at least 3 hours.
- Roll dough out on generously floured surface into 11 1/2-inch circle 1/8 inch thick. (Keep surface and rolling pin well floured to prevent sticking.).
- Fit dough into 10-inch tart pan;trim edges.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 400 degrees.
- Brush shiny side of 11 1/2-inch foil circle lightly with melted butter.
- Fit buttered side down into shell.
- Fill shell with dried beans or pie weights.
- Bake until dough is set, 15 to 20 minutes;remove foil and weights.
- Continue baking shell until golden brown, about 5 minutes.
- Reduce oven temperature to 350 degrees.
- Stir cream into cornmeal in small bowl.
- Cream butter and sugar in bowl of electric mixer until light and fluffy.
- Beat in eggs, one at a time, and continue beating until light.
- Blend in cornmeal mixture, lemon peel, juice and extract.
- Spoon filling into shell almost to rim; do not overfill.
- Bake tart until custard is set, about 30 minutes. (If edges brown to quickly, cover with strips of foil.).
- Cool on rack.
- Just before serving, dust lightly with powdered sugar.
- Garnish with whipped cream and berries, if desired.
Nutrition Facts : Calories 598, Fat 36.9, SaturatedFat 20.2, Cholesterol 188.4, Sodium 62, Carbohydrate 61.6, Fiber 1.6, Sugar 37.5, Protein 7.6
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