Quick and easy lemon chess pie is sure to please last minute dinner guests without too much fuss.
|1 3/4 cups||(425 mL) Sugar|
|1 tbsp||(15 mL) All-purpose flour|
|1 tbsp||(15 mL) Fine yellow cornmeal|
|1/4 cup||(60 mL) Milk|
|1/4 cup||(60 mL) Melted butter|
|2 tbsp||(30 mL) Lemon zest|
|1/3 cup||(75 mL) Fresh lemon juice|
|1||Tenderflake® Frozen Deep Dish Pie Shell, thawed|
|1 cup||(250 mL) Whipping cream (35%), whipped|
PREHEAT oven to 375˚F (190˚C).
COMBINE sugar, flour and cornmeal in a large bowl. Add eggs and milk and blend in. Stir in butter, lemon zest and juice.
POUR filling into pie shell. Carefully cover the edges of the crust with aluminum foil to prevent burning. Bake 30 minutes in preheated oven, remove foil and bake an additional 15 minutes.
COOL pie and serve with whipped cream.
Using a piping bag, decorate around edge of pie with whipped cream.
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