Zesty Lemon Chess Pie
So here’s the deal, folks. Zesty Lemon Chess Pie isn’t just any pie. It’s like sunshine on a flaky crust, tangy and sweet, making your taste buds do a little happy dance. Imagine a lemon pie that’s easy to whip up but tastes as if you’ve been slaving in the kitchen all day. Trust me, your friends will think Gordon Ramsay must have taught you the ropes.
I gotta admit, this pie has become kind of famous in our house. My husband has this face he makes when he bites into his favorite foods; it’s a mix of sheer bliss and the moment you realize you forgot to hit the timer on the oven. The thing is, whenever Zesty Lemon Chess Pie comes out of the oven, that face appears, and it makes all the mess in the kitchen worth it.
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Why You’ll Love This Zesty Lemon Chess Pie
Okay, let’s break it down. Why will you fall hard for this pie? For starters, it brings the zing of lemons right to your plate. Plus, it’s like an open invitation to forget calorie counting — you deserve a treat! And, honestly, picking lemons from my backyard is the closest I’ll get to farming. Bonus if you have a little helper to sprinkle sugar all around…including the floor.
How to Make It
Alright, first things first. Preheat your oven because waiting for that thing is like waiting for paint to dry. Next, we mix the sugar and butter — just pretend you’re at the club; it needs to be smooth. Add those eggs in like you’re a pro, one at a time, but let’s be real — I always end up with some shell in there, and that’s okay. Zest those lemons like you’re in a zesting competition, and stir in everything else. Pour it all into your pie crust that hopefully hasn’t collapsed, because, well, stores are open 24/7 for a reason. Throw it in the oven and let it work its magic. But do keep an eye on it unless crispy pie is your thing.
Ingredient Notes
– Lemons: These babies are the star. Don’t skimp on these because you forgot to buy some. Happened to me once, and let’s just say it was a pie without its personality.
– Sugar: Sweetness level is all you, but whatever you do, don’t ‘accidentally’ double it unless you fancy a sugar rush that might power a small city.
– Butter: Make it dance in the microwave if it’s straight from the fridge. Cold butter is like trying to spread rocks — possible but no fun.
Recipe Steps:
1. Preheat your oven to 350°F and brace yourself for deliciousness.
2. Beat sugar and butter until they’re best friends forever (smooth and creamy).
3. Add your eggs one by one, avoiding any sneaky shells.
4. Zest, squeeze, and mix in the lemons with the vanilla, cornmeal, and a pinch of salt.
5. Pour this zesty magic into your pie crust like you’re a culinary artist.
6. Bake for 45-50 minutes or until it’s golden like a dreamy sunset.
7. Cool it down (patience, my friend) before you dive in.
What to Serve It With
Tips & Mistakes
Make sure to pull the pie out before it resembles more of a charcoal briquette than a dessert. Oh, and don’t ask me how I know, but doubling the lemons gives it a sour punch; great for pranking but not for the faint-hearted.
Storage Tips
So, you’ve got leftovers…or maybe you don’t yet. Store this beauty in your fridge, covered up like it’s guarding secrets, but if you sneak a cold slice for breakfast, I promise I won’t tattle. It’s just as good chilly, like dessert first thing in the morning.
Variations and Substitutions
Attempted variation report! Tried swapping sugar out for honey once, and it became a honey-lemon-lake-over-crust situation. If you run low on lemons, adding lime will keep it zesty. Worst case, you make it as is with an extra side of whipped cream and brag about that choice.
Frequently Asked Questions
Remember it later
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Zesty Lemon Chess Pie
Ingredients
Main Ingredients
- 1.5 cup granulated sugar
- 0.5 cup all-purpose flour
- 0.25 teaspoon salt
- 0.5 cup butter melted
- 3 large eggs
- 0.75 cup lemon juice freshly squeezed
- 1 tablespoon lemon zest finely grated
- 1 pie crust unbaked 9-inch pie crust
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- Whisk together sugar, flour, and salt in a large bowl.
- Add melted butter and eggs, mixing until smooth.
- Stir in fresh lemon juice and zest, combining thoroughly.
- Pour mixture into the unbaked pie crust.
- Bake for 50 minutes, until filling is set and crust is golden.
- Allow to cool completely before serving.