Comments on: Lemon Chess Pie

By: From Pine View Farm » Blog's archive » Light Bloggery

From Pine View Farm » Blog's archive » Light Bloggery — Sat, 17 Dec 2011 17:02:24 +0000

[...] straws and lemon chess pies are on today’s agenda. December 17, 2011 | Posted by: Frank | Posted in: First Looks | [...]

By: Scott

Scott — Sat, 03 Sep 2011 17:33:27 +0000

Hi there. I’m excited to try your recipe. Lemon Chess is one of my favorite pie from back when I was a kid. I’m curious about one thing. Your recipe calls for an already baked pie crust. I’m wondering why that is? Just to make the finished pie nice an brown around the edges? Or does it make a difference in the way the pie sets? Also, several of the recipes that I’ve seen have called for corn starch, either in the filling or sprinkled into the pie shell before pouring in the filling. I’m assuming this is to thicken up the filling and help it set. I was just wondering if anyone had ever tried either of those options, and if so, what you thought. Thanks for the recipe, and the nice walk through and photos. It’s nice to have a little personality in addition to the instructions.

By: Southern Plate Digest – What You’re Cooking 8/5/11 | Southern Plate

Fri, 05 Aug 2011 22:44:33 +0000

[...] – Candied pickles, sweet tea, fire and ice salad, buttermilk congealed salad, comeback sauce, Lemon Chess Pie, and many more pages in the Southern Plate cookbook earmarked to try [...]

By: Sandra C in Moulton, AL

Sandra C in Moulton, AL — Wed, 03 Aug 2011 03:18:09 +0000

Christy, if I wanted to make a plain chess pie would I just leave the lemon out?

By: gail

gail — Fri, 29 Jul 2011 15:45:24 +0000

Ditto on the microplane graters — love them! Pie looks fabulous, definitely love anything lemony. You reminded me of that old (bad) movie, ‘Spatula City.’ At least that’s what I think it was called. For years, my kids (now grown) used to quote it to me, “What better way to say I love you than with a spatula?”, and my daughter gave me one for mother’s day. Still makes me laugh.

By: Mary Jo

Mary Jo — Fri, 29 Jul 2011 14:33:54 +0000

You need a microplane for your zesting. They might be a tad expensive but worth it. My favorite is lemon meringue pie but I am going to try this using Splenda baking substitute since I am a diabetic.

By: JoAnnW

JoAnnW — Fri, 29 Jul 2011 14:15:00 +0000

YUMMY!!!!

By: Kimberley

Kimberley — Sat, 09 Jul 2011 00:25:43 +0000

Christy,
My great-grandmother was famous for her chess pies. I was raised in southern Tennessee but I moved to New Mexico a few years ago. I have tried every combination of the ingredients that I can think of to be able to bake a chess pie at 6500 ft above sea level. Any hints?

By: Pat

Pat — Sat, 02 Jul 2011 15:28:33 +0000

Let me just reiterate the Microplane zester. It was invaluable tool in culinary school and I highly recommend it to everyone!

By: sally mae

sally mae — Wed, 29 Jun 2011 20:57:21 +0000

This sounds like a lemon sponge pie from the Dutch county,Lancaster Pa