In the Kitchen with Brian and Lisa: Lemon Chess Pie

WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina.

It’s egg month on Local Dish and Brian and Lisa have a variety of great egg dishes to share. If you’re looking for a delicious dessert to serve at your Easter dinner, try this one for Lemon Chess Pie. Brian says it’s the best dessert Local Dish has ever made.

Start with four eggs (it is an egg recipe after all), add melted butter and sugar, and beat the ingredients together until smooth. Next, add cornmeal, lemon peel, lemon juice and vanilla. Again, beat all the ingredients until blended. Pour the batter into a pre-made or frozen pie crust and bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees and continue baking for 30 to 40 minutes.

Lisa says to keep an eye on the crust. If it looks like it is getting too brown, cover it with aluminum foil. The pie is done when you can insert a knife in the center and the knife comes out clean. After baking, cool the pie on a wire rack at room temperature for no more than two hours before serving.

What are some of your favorite Easter recipes? We’d love to hear from you. Leave a comment below.

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