Lemon Chess Pie

It is my husband’s birthday and around here birthdays are all about food. I will post his dinner request later, for now I am working on dessert. He loves lemon so this year I am making Lemon Chess Pie.

My four year old insists that it is not a birthday unless we have cake, so I will also make a mini cake!

Lemon Chess Pie

For Crust:

8 oz. butter, cold

2 cups flour

1/4 cup sugar

1/4 tsp salt

1/4 cup cold water

for filling:

8 oz butter

1 3/4 cup sugar

6 eggs

1/2 tsp salt

juice and rind of three lemons

Preheat oven to 400F.

In the bowl of a stand mixer blend the dry ingredients for the pie crust. Slowly add the water until it just comes together (you might not need it all). Split into two and roll out. Put into a pie pan and crimp edges.

For filling, cream butter and sugar. Add eggs one at a time. Add salt, juice and rind and beat well. Pour into the two crusts.

Bake until browned and the center is set, about 20-25 minutes. If it starts browning too quickly tent the pie with some foil.

Pie Crust

Try this great recipe from King Arthur Flour:

Pie Crust

2 cups AP flour

1 cup White Whole Wheat Flour

1 tsp salt

2 tsp sugar (optional)

1/2 cup vegetable shortening

1/2 cup cold butter (or margarine, I used all Crisco to make it dairy free)

6-9 Tbs cold water

In a large bowl whisk together dry ingredients. With a pastry blender or knives or finger, mix in shortening until it resembles cornmeal. Dice butter and cut in until pieces are the size of peas. Sprinkle with water- 2 Tbs at a time- and mix with a fork until it is just moist enough to hold together. Gather into a ball, cut in half and flatten int a disk. Wrap in plastic and let rest in fridge for 30 minutes before rolling out.

Yum. I am making a 1 1/2 recipe to have enough for a top an bottom for the apple and a bottom for the pumpkin. Enjoy baking!

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