Lemon Chess Pie

Serves 8-10
by Tenina Holder

This is an oldie but a goldie and now appears in my ebook, ‘What’s for Dessert?’ The ease of this recipe is what wins me everytime. If I am in a hurry, want a killer dessert, this is pretty much my go to! LOVE lemon anything, and this is just so light and divine. I hope you enjoy it as much as my family does.

Need

  • Pastry
  • 50 g sugar
  • 1/2 roasted vanilla bean
  • 120 g unsalted butter
  • 220 g plain flour
  • 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • 20 g iced water
  • Filling
  • 200 g sugar
  • 3 lemons, zest, finely grated
  • 150 g unsalted butter, softened
  • 5 eggs
  • 160 g milk
  • 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
  • 3 lemons, juice (min 100g)
  • 1 tbsp cornflour

Do

1  

Pastry;

2  

Place sugar and vanilla bean into TM bowl and mill 10 sec/speed 10.

3  

Add remaining ingredients except water and blend 6 sec/speed 6. Scrape down sides of bowl and add water.

4  

Blend a further 6-8 sec/speed 6 until dough forms.

5  

Push into pie plate and place in freezer for 20 minutes before filling and proceeding with recipe.

6  

Filling;

7  

Preheat oven to 160°C.

8  

Place sugar and zest into TM bowl and mill 10 sec/speed 10.

9  

Add remaining ingredients and beat 30 sec/speed 6. Scrape down sides of bowl and repeat if necessary.

10  

Pour mixture into pastry shell.

11  

Bake for 40 minutes, or until set in centre. (It should still wobble like certain parts of your anatomy!)

12  

Leave to cool in the oven.

More

Serve dredged with icing sugar and with either a Lemon Dessert Syrup or a Raspberry Coulis and of course, HEAPS of whipped cream! (or ice cream….and that really is going over the top!)

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