Lemon Chess Pie

Lemon Chess Pie
41 min.
8
277kcal

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Indulge in the delightful sweetness of Lemon Chess Pie, a classic Southern dessert that perfectly balances tangy lemon flavor with a rich, buttery crust. This pie is not just a treat for the taste buds; it’s a nostalgic journey that evokes memories of family gatherings and sunny afternoons. With its creamy filling and golden-brown top, Lemon Chess Pie is sure to impress your guests and leave them craving more.

What makes this pie truly special is its simplicity. Made with just a handful of ingredients, it comes together quickly, making it an ideal choice for both novice bakers and seasoned chefs alike. The combination of fresh lemon juice and sugar creates a refreshing tartness that is beautifully complemented by the light, airy texture of whipped egg whites. Each slice is a perfect harmony of flavors, making it a standout dessert for any occasion.

Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself to something sweet, Lemon Chess Pie is the perfect ending to any meal. Serve it chilled or at room temperature, and don’t forget to add a dollop of whipped cream and a few fresh raspberries for an extra touch of elegance. Get ready to savor every bite of this delightful dessert!

Ingredients

  • 0.3 cup butter melted
  •  egg whites lightly beaten
  • large eggs separated
  • 0.5 cup juice of lemon fresh
  • oz pie crust dough 
  • 0.8 cup sugar 
  • servings whipped cream fresh

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • wire rack
  • hand mixer
  • aluminum foil

Directions

  1. Preheat oven to 35
  2. Brush piecrust with beaten egg white.
  3. Bake 6 minutes.
  4. Remove from oven, and cool completely on a wire rack (about 30 minutes).
  5. Beat 4 egg whites at high speed with an electric mixer until stiff peaks form.
  6. Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites.
  7. Pour mixture into cooled piecrust, and place pie on a baking sheet.
  8. Bake at 350 for 25 to 30 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excessive browning.
  9. Remove from oven to wire rack, and cool completely (about 1 hour).
  10. Garnish, if desired.

Nutrition Facts

Calories277kcal
Protein7.37%
Fat48.43%
Carbs44.2%

Properties

Glycemic Index
21.89
Glycemic Load
13.5
Inflammation Score
-2
Nutrition Score
4.7652173871579%

Flavonoids

Eriodictyol
0.74mg
Hesperetin
2.21mg
Naringenin
0.21mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:276.69kcal
13.83%
Fat:15.11g
23.25%
Saturated Fat:7g
43.75%
Carbohydrates:31.03g
10.34%
Net Carbohydrates:30.45g
11.07%
Sugar:19.7g
21.89%
Cholesterol:112.81mg
37.6%
Sodium:175.12mg
7.61%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.17g
10.35%
Selenium:9.92µg
14.17%
Vitamin B2:0.18mg
10.53%
Folate:30.23µg
7.56%
Phosphorus:73.63mg
7.36%
Vitamin C:5.9mg
7.15%
Vitamin A:354.5IU
7.09%
Iron:1.02mg
5.66%
Vitamin B5:0.52mg
5.23%
Manganese:0.1mg
5.2%
Vitamin B1:0.07mg
4.99%
Vitamin B12:0.26µg
4.26%
Vitamin E:0.59mg
3.91%
Vitamin D:0.52µg
3.49%
Vitamin B6:0.06mg
3.15%
Vitamin B3:0.62mg
3.09%
Zinc:0.46mg
3.05%
Calcium:27.17mg
2.72%
Potassium:87.84mg
2.51%
Fiber:0.58g
2.31%
Vitamin K:2.24µg
2.13%
Magnesium:8.32mg
2.08%
Copper:0.04mg
1.96%
Source:My Recipes