This is NOT my recipe. This is me sharing with a wonderful site, with amazing photos. It's a friend's blog and I absolutely love it!!! Every Friday she offers "Free Recipe Friday" ~ here is the link to the most recent recipe: http://lemongrassbakery.com/blog/2010/04/free-recipe-friday-2/.
Because I am nice, and because if you like food you simply MUST actually check out her site, I will post the sans-photo recipe below. It is for a Lemon Chess Pie. Do yourself a favor though and go check out her site for yourself! And then, buy some of the notecards. I have one. I haven't been able to mail it to someone yet. I have resisted actually nibbling on the notecard, for it is too yummy looking, but I do keep it hung up inside the plastic sleeve so that my drooling doesn't damage it. Really, Ashley puts Aunt Bea to shame and Jon Beard's photos make me feel like I am doing stick-drawings with my photos. They are a pair, and they ROCK!! Here's the recipe, from Lemongrass Bakery.
Lemon Chess Pie is our delightful free recipe for today. It is truly an ancient recipe, dating back to the pre stand mixers era. Gasp! Was there a time before the convenience of stand mixers? Whip heavy cream by hand once and you will realize why your grandmother could pick you up off the ground by your ear when you were naughty. Anyway, I digress. Let’s get to it!
Ingredients:
one pie crust
2 cups sugar
1 tablespoon flour
1 tablespoon yellow cornmeal
1/4 teaspoon salt
1 tablespoon pure lemon extract
1/4 cup melted unsalted butter (1/2 stick)
1 tablespoon freshly grated lemon zest
1/4 cup freshly squeezed lemon juice
1/4 cup whole milk
4 extra large eggs
Directions:
1. Preheat oven to 350 degrees.
2. Lay pie crust in pie pan and press into corners. Crimp edge, set aside.
3. In a large bowl, whisk sugar, flour, cornmeal, salt and lemon extract until combined.
4. Add melted butter, lemon zest, lemon juice and milk. Whisk until smooth.
5. Add large eggs, whisking between each addition. Whisk until smooth.
6. Pour into unbaked pie crust. Bake at 350 degrees for 60 minutes.
If you are like me, and wonder how you ever lived without this recipe, I invite you to support this site by buying one of the recipe notecards. We are positive you will discover the power of amazing dessert. Old friends start calling again, your mother sings your praises, your significant other starts washing the dishes. But, remember, with great power comes great responsibility. You will need to keep baking.
