Lemon Chess Pie

From: Paolo Presta

On Sep 9, 2009

I first had this pie in Kentucky at Boone's Tavern years ago and I couldn't get the wonderful lemon flavor out of my mind. I searched for a recipe that tasted like that one for months and by chance an elderly lady brought one to a picnic for my grandmother. I begged her for the recipe and she gave it to me because my grandmother loved it also. While it is easy to make, it is easily made foul. Don't add enough lemon and it is no more than a chess pie, that happens to be okay but misses out on that lemony goodness. I made this recipe, as is, and it was perfectly fine. The recipe I was given years ago added a tablespoon of corn meal and I enjoyed the texture of that addition, but this recipe will do nicely. Make your own shell if you will but a store bought will do, just. Thanks Bev for posting this here.

From: Boomette

On Jan 3, 2009

Since I didn't want it too sweet, I decided to use only 1 cup of sugar. But at the end, I decided to use 3/4 cup of Splenda and 1/4 cup of sugar. It work very well. I used the juice of 2 lemons. They weren't the biggest. I used also the zest of both lemons. No salt. I cooked it for 30 minutes. It's delicious and so easy to do. Thanks Bev. Made for Gimme 5 tag game.

From: hokie59

On Feb 25, 2004

I've made this recipe many times. It is always a hit. I add 1 tablespoon of corn meal. This gives the top of the pie a nice color. Always use fresh lemon juice, not bottled.

From: KITTENCAL

On Jun 28, 2006

This is lemon heaven! I did cut the sugar down to 1-1/4 cups, this is more of a custard-like texture, light and fluffy, my lemon-loving DH will enjoy this for dessert tonight! thanks for sharing hon, great recipe!...Kitten