All the cool kids are doing it, so why can't I?
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Bill Clinton's Lemon Chess Pie
INGREDIENTS
* 1 (9 inch) pie shell
* 2 cups white sugar
* 1/2 cup butter, softened
* 5 eggs, beaten
* 1 cup milk
* 1 tablespoon all-purpose flour
* 1 tablespoon cornmeal
* 1/4 cup fresh lemon juice
* 1 tablespoons lemon zest
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
3. Bake in preheated oven for 35 to 40 minutes, until set in center.
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A few notes, if I may.
* Make sure not to use self-rising corn meal. The filling needs to remain flush against the bottom of the crust.
* The recipe as originally written called for three tablespoons of lemon zest. That is excessive. It only calls for 1/4 cup of fresh squeezed lemon juice, which is exactly that produced by two lemons. It would take 6 to 7 lemons to produce three tablespoons worth of zest, so I have modified the recipe accordingly.
* All ovens heat differently. Mine cooks slowly, so I always have to add fifteen to twenty minutes extra time.
* Make sure to keep the pie crust in the freezer until just ready to use. It prevents it from becoming brittle or burning in the heat of the oven.
* The recipe makes slightly more batter than can be poured into a standard 9 inch pie pan, so make sure to purchase or make the deepest dish pan you can. Even then, you might have a lot left over.
______________
Bill Clinton's Lemon Chess Pie
INGREDIENTS
* 1 (9 inch) pie shell
* 2 cups white sugar
* 1/2 cup butter, softened
* 5 eggs, beaten
* 1 cup milk
* 1 tablespoon all-purpose flour
* 1 tablespoon cornmeal
* 1/4 cup fresh lemon juice
* 1 tablespoons lemon zest
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
3. Bake in preheated oven for 35 to 40 minutes, until set in center.
__________________
A few notes, if I may.
* Make sure not to use self-rising corn meal. The filling needs to remain flush against the bottom of the crust.
* The recipe as originally written called for three tablespoons of lemon zest. That is excessive. It only calls for 1/4 cup of fresh squeezed lemon juice, which is exactly that produced by two lemons. It would take 6 to 7 lemons to produce three tablespoons worth of zest, so I have modified the recipe accordingly.
* All ovens heat differently. Mine cooks slowly, so I always have to add fifteen to twenty minutes extra time.
* Make sure to keep the pie crust in the freezer until just ready to use. It prevents it from becoming brittle or burning in the heat of the oven.
* The recipe makes slightly more batter than can be poured into a standard 9 inch pie pan, so make sure to purchase or make the deepest dish pan you can. Even then, you might have a lot left over.