Lemon Chess Pie Recipe - Cooking Index
Lemon Chess Pie Recipe - Cooking Index
| 1 | Prepared pie shell, 8- to 9-inch | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Grated lemon zest |
| 4 | Eggs | |
| 1/2 cup | 118ml | Lemon juice |
| 1/2 cup | 99g / 3.5oz | Melted butter - cooled |
| Garnish | ||
| Raspberry coulis - in squeeze bottle | ||
| Whipped cream in pastry bag - with star tip | ||
| Powdered sugar - in shaker | ||
| Fresh mint sprigs | ||
| Candied lemon zest |
Preheat the oven to 350 degrees.
In a mixing bowl, combine the sugar, cornstarch and lemon zest together. Whisk in the eggs, one at a time. Stir in the lemon juice and butter, blend until fully incorporated. Pour into the pie shell. Bake for 20 to 25 minutes or until the pie is lightly browned and set. Remove from the oven and cool.
Place a slice of the pie on the plate. Drizzle with the raspberry coulis. Garnish with the whipped cream, powdered sugar, mint and lemon zest.
This recipe yields 1 pie for ?? servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2283 broadcast 03-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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