535343 Thu Jul 03 17:49:28 -0700 2008 1 31 Home Cooking 0 3837669 I'm using the following recipe for a lemon chess pie filling: "6 large eggs 1 1/2 cups sugar 1/8 teaspoon salt 6 tablespoons well-shaken buttermilk 3 tablespoons yellow cornmeal 4 teaspoons finely grated fresh lemon zest 6 tablespoons fresh lemon juice 1 pinch freshly grated nutmeg 1 stick (1/2 cup) unsalted butter, melted Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning. Bake until custard is just set, about 40 minutes." I'm also considering using this recipe, but I'm not sure if it'll be good: " * 1 1/4 cups organic evaporated cane juice sugar * 1 tablespoons finely ground cornmeal * 1/2 cup (1 stick) butter * 3 tablespoons freshly squeezed lemon juice * 1 1/2 teaspoons vanilla extract * 1/4 teaspoon sea salt * 1/4 teaspoon sea salt * 4 large eggs * 1 8- or 9-inch pie crust (not deep dish) Preheat oven to 350°F. Mix the sugar with the cornmeal in a blender on low. Gently melt the butter in a saucepan and add to the blender, along with the lemon juice, vanilla and salt. Blend on low. Add eggs, one at a time, blending to combine. Pour batter into crust and bake for 35 to 45 minutes, until the pie is just set in the middle." Both these recipes are pretty straightforward, but I'm worried that the pie is going to be overly eggy. I'm serving this to my mother-in-law and she's not a fan of overly "eggy" flavors, but she loves lemon desserts (I'm steering clear of lemon curd for that reason...whenever I make it, it tastes like lemon scrambled eggs). Any suggestions to make sure this pie tastes fresh and bright, and not heavy and eggy? Which recipe looks more promising to you? Thanks! Thu Jul 03 17:49:30 -0700 2008 152338 fallingup 1 3837733 This was a requested pie from an ex, although I'd never had lemon chess pie, they told me that this was a pretty good pie. I have made this several times and so I can only suggest that less eggs, would be my choice. Also remember to watch this and to not over cook the custard, it will have a slight jiggle, and that is what you're going to want, then it will set as it cools. Here's mine: Heat the oven to 350 degrees - move the rack to the center/middle of the oven You will need a 9 inch pie plate or pan Lemon Chess Pie with Pate Brisee 2 cups sugar (bakers) 4 eggs 1/4 cup heavy cream 1/2 stick of butter 2 T flour 2 T white cornmeal 1/4 c lemon juice, 1 T grated lemon rind Make the pate brisee and chill the shell for 1hour In a medium sized bowl, using an electic mixer, beat the sugar, eggs and cream then add the lemon juice, rind, flour and corn meal untl mixed well. Pour into the chilled pie shell, bake at 350 degrees 40mins or until puffed and dark golden.The filling will not appear set. But as is it cools, the pie sets. cool the pie on a rack for air circulation. Pate Brisse 1 1/4 cup flour 3/4 stick of butter. 9 inch pie plate Thu Jul 03 18:24:25 -0700 2008 3837669 50431 chef chicklet