Best Fluffy Lemon Chess Pie Recipes

BILL CLINTON'S LEMON CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
• Bake in preheated oven for 35 to 40 minutes, until set in center.

TEXAS LEMON CHESS PIE

Steps:

• Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Fill with dried beans, uncooked rice or pie weights., Bake at 400° on lower oven rack for 8 minutes. Remove foil and weights: bake 6-9 minutes longer or until bottom of crust is light brown. Cool on a wire rack. Reduce heat to 325°., In a small bowl, beat egg whites until soft peaks form. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in the egg yolks, lemon zest, cornmeal and vanilla. Stir in milk and lemon juice. Fold in beaten egg whites. Pour into crust. Cover edges with foil to prevent overbrowning. , Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled. Serve with whipped cream if desired.

CHERYL'S LEMON CHESS PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Let pie crust come to room temperature for 10 minutes.
• Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
• Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
• Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

FLUFFY LEMON PIE

Steps:

• Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.

FLUFFY LEMON CHESS PIE

Steps:

• Prebake pie shell at 425 F for 7-8 minutes.
• Cream sugar with butter until light.
• Beat in egg yolks one at a time.
• Beat in lemon zest and juice.
• In a separate bowl, beat egg whites until stiff.
• Lightly fold egg whites into the filling.
• Pour filling into pie shell and bake at 350 F until set and lightly golden, about 25-30 minutes.
• Cool and serve.

LEMON CHESS PIE WITH BLACKBERRY COMPOTE

Steps:

• Make coconut crust:
• Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
• Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
• Shape and bake crust:
• Preheat oven to 350°F.
• Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
• Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
• Reduce temperature to 325°F.
• Make filling:
• Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
• Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.

SOUTHERN STYLE LEMON CHESS PIE FILLING

Steps:

• Whisk together all ingredients. Use filling immediately.
• Makes enough to fill one 9-inch pie.
• (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).

CITRUS CHESS PIE

Steps:

• Separate 1 egg; whisk white with 1 teaspoon water, reserving yolk. On a lightly floured piece of parchment, roll out one disk of dough 1/8 inch thick. Transfer to a 9-inch pie dish. Trim to a 1-inch overhang, then tuck overhang under, forming a rim. Refrigerate 30 minutes.
• On a lightly floured piece of parchment, roll out second disk of dough 1/8 inch thick. Using a cake pan as a guide, cut an 8-inch round from dough; transfer to a baking sheet and refrigerate until firm, about 15 minutes.
• Using a 3/4-inch decorative cutter and starting in center, make evenly spaced cutouts in chilled second round of dough, reserving 34 cutouts. (Bake remainder, or save for another purpose.) Return decorative top to refrigerator until chilled, about 30 minutes.
• Brush rim of piecrust with egg wash. Arrange cutouts evenly around edge, pressing gently to adhere. Refrigerate until chilled, about 30 minutes.
• Preheat oven to 400 degrees with a rack in lower third and a parchment-lined baking sheet on a rack below. Carefully line crust with parchment, keeping it away from decorative rim. Fill with dried beans or pie weights. Brush tops of cutouts with egg wash.
• Bake until edges of pastry begin to turn golden, 22 to 25 minutes. Carefully remove parchment and beans, then reduce oven temperature to 375 degrees and return crust to oven. Continue to bake until crust is golden brown and dry on bottom, 10 to 15 minutes more. Let cool slightly on a wire rack. Tent edges of crust with foil.
• Brush decorative dough top with egg wash. Bake until golden and crisp, about 18 minutes. Let cool completely on rack.
• Reduce oven temperature to 325 degrees. In a large bowl, whisk together both sugars, cornmeal, flour, and salt. Whisk in remaining 3 eggs, reserved yolk, orange zest and juice, lemon zest and juice, and vanilla. Whisk in butter. Pour filling into piecrust and bake until top is golden and center is slightly wobbly, about 40 minutes. Let cool completely on rack. Refrigerate until chilled, at least 2 hours and up to overnight. (Keep baked decorative pie top covered at room temperature.)
• Dust top of pie with confectioners' sugar and place decorative pie top in center; serve.