Recipe for Sandy's Lemon Chess Pie | Almanac.com

Sandy's Lemon Chess Pie

6 to 8 servings
Preparation Method
Sandy Franks
Print Friendly and PDF

Think of lemon bars made into a pie and you’ve got this recipe for Lemon Chess Pie! Try it warm, try it cold, just try it! We love lemon!

1 9 Inch Pie Crust
1-1/2 Cups Sugar, granulated
3 Medium to Large Eggs
2 Tablespoons All Purpose Flour
Dash Salt
2 Teaspoons Lemon Extract
2 Teaspoons Lemon Juice, Pompeii's
3 Tablespoons Butter, room temperature
1/3 Cup Evaporated Milk

Pre heat your oven to 350 degrees. Take a fork and poke holes in the bottom of your pie shell. Bake the pie shell for 12-14 minutes. Inspect the pie shell at 6 minutes to make sure it hasn’t puffed up, pat down with a fork if it has. Remove from the oven when it’s golden brown. In a large mixing bowl, combine the sugar, eggs, flour and salt, then mix at a medium speed for one minute. Add the lemon extract, lemon juice and the butter and mix for another minute. Add the evaporated milk and mix on high for a minute. Pour the mixture into your pre-baked pie shell and bake for another 25 minutes. Remove from the oven and sprinkle with powdered sugar and let cool.

About The Author