Smooth and lemony, this zesty pie won a blue ribbon at the Michigan State Fair.
Lemon Chess Pie
- Prep Time 25 min
- Total 3 hr 10 min
- Ingredients 14
- Servings 8
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/4 cup fresh lemon juice
- 3 tablespoons grated lemon peel
- 1 egg, beaten
- 1/2 cup whipping cream, whipped
Instructions
-
Step1Heat oven to 350°F. In 1-quart saucepan, mix granulated sugar, brown sugar, flour, salt, milk, and butter. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Set aside; cool.
-
Step2Make pie crust as directed on box for Two-Crust Pie using 9-inch glass pie plate. In small bowl, whisk 1 egg, the egg yolk and vanilla. Stir egg mixture into sugar mixture in saucepan. Stir in lemon juice and peel. Pour into crust-lined plate.
-
Step3Top with second crust and flute; cut slits in several places. Brush beaten egg over top crust. Cover crust edge with strips of foil to prevent excessive browning.
-
Step4Bake 45 to 55 minutes or until golden brown. Cool at least 2 hours before serving. Serve with whipped cream. Store covered in refrigerator.
Nutrition
670
Calories
42g
Total Fat
3g
Protein
68g
Total Carbohydrate
40g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 670
- Calories from Fat
- 380
- Total Fat
- 42g
- 65%
- Saturated Fat
- 23g
- 116%
- Trans Fat
- 1g
- Cholesterol
- 190mg
- 63%
- Sodium
- 550mg
- 23%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 68g
- 23%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 40g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 6%
- 6%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;Carbohydrate Choice
4 1/2Tips from the
Pillsbury Kitchens
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