Monday, November 3, 2014
Lovely Lemon Chess Pies
The last dessert I made were these yummy Lemon Chess Pies. Very light and crisp, adding a little citrus to our dessert buffet.
Crazy for Crust
What you need:
1 box refrigerated pie crust (2 crusts)
1/4 cup unsalted butter (melted)
1 1/2 cups granulated sugar
3 large eggs (room temperature)
1/4 tsp salt
1 TBsp lemon zest
1 tsp vanilla extract
1/4 cup lemon juice
1/4 cup milk
1 TBsp all purpose flour
powdered sugar for garnish
How to make them:
Preheat oven to 350˚F.
Spray 3 mini muffin pans with nonstick cooking spray.
Unroll your pie crusts and cut 2.5 inch circles with a cookie cutter or jar.
Press each carefully into each mini muffin cavity.
Re-roll dough as needed to cut out more circles.
Whisk melted butter and sugar until smooth, then whisk in eggs until mixture is rich yellow, about 30 seconds.
Whisk in the salt, lemon zest, vanilla, lemon juice, milk, and four, one at a time, whisking until smooth.
Fill each pie crust with 1 tablespoon of filling. (may have some leftover filling)
Bake pies for 17 to 20 minutes until the tops are no longer wet, the crust will be very light brown.
Cools pies completely before removing from pans.
They should pop out easily with the help of a knife.
Dust with powdered sugar before serving then ENJOY!
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Lemon Chess Pies
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