Lemon Chess Pie

This is a very old, southern dessert about which is there is a lot of speculation where the name and the pie came from.   Like pecan pie, another traditional southern dessert, it is tooth achingly sweet, but at least this one has a very tart and lemony counterpoint to all the sweetness.  Even so, it is an extremely sweet and rich pie that no one should ever eat more than a tiny sliver of.   It is good, but also quite deadly!  If you try to eat more than just a sliver, I warned you!    As always, enjoy!

Lemon Chess Pie

Preheat oven to 350 degrees. Line a 9 inch pie pan with pie crust. Set aside.

Beat together the following until smooth and well blended:

2 cups sugar

½ cup strained fresh lemon juice

grated rind of two lemons

2 tbsp corn meal

2 tbsp flour

½ cup butter milk or yogurt
4 eggs

¼ cup melted butter

pinch of salt

Pour this mixture into the pie shell and bake about 45-60 minutes. The top of the pie will be lightly browned and the filling will jiggle a little bit when shook. Remove pie from the oven and allow to cool to room temperature. Serve pie room temperature or chilled. Store leftovers in the fridge. Some like to top with whipped cream, but as rich as this is, it doesn't really need it.

Ultimate Lemon Cake

1 box lemon cake mix

1 box instant lemon pudding

4 eggs

1 cup sour cream

1/2 cup oil

1/2 cup warm water or lemon juice

Mix all together in a mixer on low for about 2 minutes, scrape bowl and then mix a other 3 minutes at medium speed.  Spoon into a greased and floured 9x13 inch cake pan or 3 8-inch round pans.  Bake at 350 for about 30 minutes for the round pans and 45 minutes for the sheet pan.   When done the edges of the cake will pull away from the sides of the pan and a toothpick will come out clean when stuck in the center.   Remove from the oven and cool in the pans about 10-15 mintutes, the round cakes can be removed from the pans and allowed to cool on a rack until completely cool.   The sheet cake can be allowed to remain in the pan.  

Make a glaze from the strained juice of one lemon and the grated rind, with enough powdered sugar to make a drizzle.  Poke hole in the cake with a toothpick, then drizzle the glaze over the top.  

If you wish to top this with a frosting mix an 8-oz bowl of mascarpone cheese in a bowl, with the strained juice and grated rind of one lemon, as well as about 2-3 cups of powdered sugar.  Whip until smooth and thick enough to spread over the cake.