Ingredients for Tucker Hospital Lemon Chess Pie
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- Corn Oil
- 1 cup milk
- 1 cup granulated sugar
- ¼ cup cornmeal
- 4 large eggs
- ¼ cup (½ stick) unsalted butter, melted
- Lemon Peel
- ½ cup fresh lemon juice
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How to Make Tucker Hospital Lemon Chess Pie
- Prepare your pie crust (recipe #182002).
- In a large bowl, whisk together 1 ½ cups all-purpose flour and ½ teaspoon salt.
- In a liquid measuring cup, combine ⅓ cup vegetable shortening and ¾ cup cold milk. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a fork until a shaggy dough forms.
- Reserve half of the dough for later use. Wrap and refrigerate.
- On a lightly floured surface, roll out the remaining dough between two sheets of parchment paper into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges, then prick the bottom with a fork.
- **Prepare the filling:** In a separate bowl, whisk together 1 cup granulated sugar, ½ cup all-purpose flour, and ¼ cup cornmeal.
- Add 4 large eggs, ¼ cup (½ stick) unsalted butter, melted, 1 cup milk, the zest of 1 lemon, and ½ cup fresh lemon juice.
- Whisk until completely smooth and well blended.
- Pour the filling into the prepared pie crust.
- Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the filling is set and golden brown.
- Let cool completely before slicing and serving. Enjoy warm or chilled!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
134g
Fat
21g
Carbs
17g
