Southern lemon chess pie

1 Servings

Ingredients

Quantity Ingredient
1 9 inch pie shell, prebaked
¼ pounds Butter, softened
1 cup Sugar
3 larges Eggs
2 Lemon zest, grated
⅓ cup Lemon juice
⅓ cup Buttermilk
½ teaspoon Vanilla
1 tablespoon Cornmeal

Directions

Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.

TIP: LEMON PEPPER

This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 20-35 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, ½ teaspoon onion powder. Pulse to combine.

LEMON BUTTER

Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.

Copyright, 1997,TV FOOD NETWORK, G.P., All Rights Reserved Recipe by: PICK OF THE DAY SHOW #PD7726 1/27/97 Posted to MC-Recipe Digest V1 #393 by "Chuck and Dorothy Tapping" <ctapping@...> on Jan 28, 1997.

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