Lemon cheese pie

Lemon chess pie is definitely an old southern dessert and often found in the most soul food recipes. It tends to be light and delicious. When lemons are in season, their ripe aroma gives great depth to dessert. My grandmother swears that when he was a child, Baton Rouge Country Club ready for the "largest ever" lemon chess pie. Decorating with whipped cream, vanilla soft serve ice cream, strawberries or blueberries, if desired.

Ingredients:

1 unbaked 9 "pie crust (down below)
three eggs
three tablespoons. Have melted cooled butter
3 tbsp. milk (whole or low fat is correct)
¼ cup plus 1 tablespoon fresh lemon juice (pure is unique)
1 tablespoon grated lemon peel skin
1 tablespoon flour
One tablespoon cornmeal
A ¾ cup white sugar

Preheat oven to 375 °. In a low to medium bowl. Whisk the egg less Add the flour, cornmeal, plus sugar and interdependent. Then add the butter and combine. Last, add the milk, freshly squeezed lemon juice and skin of the lemon and stir together. Pour mixture into unbaked pie shell and bake about 40-45 minutes, or right until toothpick inserted comes out clean.

Allow pie to cool completely and give room temperature. Or, once the cake has cooled able to chill in the refrigerator just before offering it.

Pie Crust

It certainly tends to make pie crust enough for two pies, I personally choose lots of crust and so I use the whole recipe for 1 pie inside my family, I have been known for pie crust flaky and buttery too.

Materials:

2 cups all purpose flour
¾ tsp. salt
2 sticks cold unsalted butter, ice cream or ½ lb (if salted are the things that can have on hand, and then reduce the previously mentioned salt ½ tsp.)
Especially cooled ¼ cup cold water (I really wanted to keep the measuring cup of water in the refrigerator or freezer to add a cube of ice here as I combine different parts)

In a large bowl, mix flour and salt together in each other until blended enough. Place bowl in freezer or refrigerator while you prepare the butter.

Cut cold butter into pieces the size of a pea. Working relatively quickly to ensure that the butter is still solid and icy. Put the butter into the flour mixture.

Making use of a pastry cutter or 2 forks, incorporate the flour and butter together until mixture is a similarity with the harsh food. Work quickly and try to complete within 3-4 minutes.

Put cold water gradually when using pastry cutter or fork to blend. Put in water until dough just hangs together when squeezed. Do not add such an abundance of water, the dough becomes sticky.

Wrap dough in plastic wrap and let it cool while the family refrigerator for one hour or in freezer for 30 minutes. When it is cooler, roll it to a certain extent, circle circle is certainly big enough to slip into an 8 "- 9" pie pan.

Butter tart pan with a little butter and then add pie crust, is the pot. Again, do not overwork them, or the crust is going to do is light and flaky. How to brush the bread with an egg white to help keep it from showing up soggy from the filling of lemon. Return the crust in the refrigerator until the filling is poured in almost