Meyer Lemon Chess Pie
Here's what you will need:
· 4 eggs
· 2 cups sugar
· 2 Tbsp. cornmeal
· 1 tsp. flour
· 1/4 cup melted butter
· 1/2 cup Meyer lemon juice
· Rind of 1 Meyer lemon, minced
· 1/4 cup milk or buttermilk
· Pie Crust for Single-Crust Pie
Beat eggs until frothy, then add sugar, cornmeal, flour, melted butter, lemon juice and minced rind. (You may grind rind with one tablespoon of the sugar in a mini-processor to achieve a fine consistency.) Beat for another minute, then add milk or buttermilk and beat for one more minute. Pour into unbaked pie shell and bake for 35-40 minutes at 350 degrees F.
Real Flakey Pie Crust
Once you make your own pie crust, you won't go back! This recipe is easy and will wow your family and friends.
Makes enough for 3 one-crust pies:
· 3 cups flour
· 1 1/2 tsp. salt
· 1 1/2 cups chilled shortening (like Crisco) or lard OR 3/4 cup chilled butter and 3/4 cup chilled shortening or lard
· 1 beaten egg
· 1 tsp. white vinegar
· 2 Tbsp. ice water (or add just enough to hold dough together)
Mix flour, salt, shortening and butter with a knife and large fork, or pastry blender, gently blending the bits together until they form pea-sized particles. Beat egg, vinegar and ice water together briefly then quickly add the liquid mixture to the flour mixture. DO NOT OVER BLEND. Use your hands to form a big ball. You can add another teaspoon of ice water at a time if necessary to form a ball. Divide the big ball into 3 balls and wrap in wax paper, then refrigerate overnight or until ready to use but at least one hour. You can also freeze dough balls and defrost and roll them out later.
To roll out pie crust
Place cold dough ball between two pieces of wax paper. Use rolling pin to quickly make an even round circle by rolling out from the center in a series of short rolling movements. Lift off top of wax paper and place crust in pie pan. Flute edges with fingertips or cut with knife around edge. Refrigerate covered with wax paper until ready to use.
View the Holiday Prime Rib Roast recipe.
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