Wednesday, July 15, 2009

Lemon Chess Pie

As you may have noticed, I like pie and I like to make them. Here is another one of my familys' favorites. It is from a very old recipe, passed down to my mother in law, from her mother in law. To keep that in perspective, and show how old this is, my mom in law will be 90 in December (I think she's proud of that, as she should be!). This pie fits the bill for lemony sweetness and once again, as I've said before, it's easy as pie. Check out the direction for "butter the size of an egg" -- that's exactly the way it was written when given to my mother in law from hers!

Lemon Chess Pie

1 unbaked pie crust

3 eggs

butter "the size of an egg" (about 1/2 stick)

1 tsp. + 1 T. flour

juice of 1 1/2 lemons

grated rind or the "zest" of 1 lemon *

Preheat oven to 350 degrees. Beat eggs and sugar together. Add softened butter, flour, lemon juice and lemon zest. Pour into the prepared pie shell. Bake for 35 minutes.

*Cooks note: Make sure to zest only the yellow part of your lemon. The white part is bitter. A microplane rasp works really well for this. This adds great lemon flavor to your pie, so don't leave it out!

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