Pie has balance of tart, sweet


May 23, 2007|By Julie Rothman | Julie Rothman,Special to the Sun

Quinlan Cummings of Greenville, N.C., was looking for a recipe for a Lemon Chess Pie. Ruth Ann Barker of Fayetteville, N.C., sent in a recipe for the pie from the Farm Journal Complete Pie Cookbook published in 1965. She says this is a recipe she has enjoyed over the years.

The recipe notes say that the filling can be baked in a traditional unbaked pie shell or that a graham-cracker or vanilla-wafer crumb crust can be substituted. I tested it in the traditional pastry crust. The finished pie was a beautiful lemon-yellow color inside and nut brown on top; it had a fine balance of tart and sweet. I served it at room temperature with a dollop of fresh whipped cream.

Lemon Chess Pie

Serves 6 to 8

one 9-inch unbaked pie shell

2 cups sugar

1 tablespoon flour

1 tablespoon cornmeal

4 eggs

1/4 cup butter, melted

1/4 cup milk

4 tablespoons grated lemon peel

1/4 cup lemon juice

Combine sugar, flour and cornmeal in a bowl. Toss lightly with a fork to mix. Add eggs, butter, milk, lemon peel and lemon juice. Beat with a rotary or electric beater until smooth and thoroughly blended. Pour into pie shell.

Bake at 375 degrees for 35 to 45 minutes or until top is golden brown. Can be served warm, at room temperature or slightly chilled.

Per serving (based on 8 servings): 395 calories, 5 grams protein, 14 grams fat, 6 grams saturated fat, 63 grams carbohydrate, 1 gram fiber, 121 milligrams cholesterol, 185 milligrams sodium


Robin Belsky of Baltimore is looking for the recipe for the "Coffey Salad" that was served at the Pimlico Hotel restaurant.

Pamela Rich of Hamilton, N.J., is searching for a recipe for Rice Pudding With Cool Whip. The rice pudding is made on top of the stove and when it has cooled down, the Cool Whip is added.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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