?

Log in

No account? Create an account
Strawberry Lemon Chess pie - What's cooking in Sally's kitchen
July 2017
 
 
 
 
 
 
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
 
 
 
 
 
blueberries4sal
blueberries4sal
blueberries4sal
Sat, May. 8th, 2010 11:13 pm
Strawberry Lemon Chess pie



Ever have a Lemon Chess square from a bakery? Well the lemon filling in that is at the base of this pie, then topped with a strawberry glaze.

Today I decided to make a crust with lard rather than butter. Well, it really is true. Lard makes the flakiest crust of all. Mine was especially light and airy.


This is the baked pie with lemon filling.


This is the strawberry glaze for the top, made with fresh and frozen strawberries.

Basic Pie Crust

Here are my ingredients:
2 1/2 cups (10 5/8 ounces) Round Table Pastry Flour or King Arthur Unbleached All-Purpose Flour
1/4 teaspoon salt
1 cup (8 ounces) lard
1/4 - 1/2 cup of ice water

Click on the *Basic Pie Crust* link above for instructions on making, chilling and rolling the crust.

The combination of smooth, tart-sweet lemon filling and fresh strawberries topped with a flavorful glaze is just unbeatable.

Lemon Pie
1 batch Our Favorite Pie Crust Recipe
1/2 cup (1 stick, 4 ounces) unsalted butter
juice of 2 lemons (about 1/2 cup fresh lemon juice)
1/4 teaspoon salt
1 1/2 cups (10 1/2 ounces) sugar
1 tablespoon cornmeal
1 tablespoon cornstarch
4 eggs, lightly beaten

Strawberry Glaze
1-pound bag frozen strawberries, plus 1 pint fresh berries, washed and stemmed
3/4 to 1 cup (5 1/4 to 7 ounces) sugar
3 tablespoons (1 ounce) tapioca flour
2 teaspoons lemon juice
pinch of salt

For the Lemon Pie
: Melt the butter, and stir in the lemon juice, salt, sugar, cornmeal and cornstarch. Add the eggs and stir until mixture is well-combined. Pour into the unbaked pie shell.

Bake the pie on the bottom shelf of a preheated 375°F oven for 50 minutes, or until the center is set. The top should be golden brown. Remove the pie from the oven and allow it to cool for several hours before topping with the strawberry glaze.

Strawberry Glaze: In a medium saucepan, mix the thawed frozen berries and their juice with the sugar, tapioca flour, lemon juice and salt. Bring to a boil, stirring constantly. When the mixture is clear and thickened, remove it from the heat and set it aside to cool to lukewarm. Add the fresh berries, and mound glaze atop the pie. Cool completely before serving.Yield: 1 pie, 8 to 10 servings.

7CommentReplyShare

eastcoastmama
eastcoastmama
Miss 'Chelle
Sun, May. 9th, 2010 11:26 am (UTC)

Oh wow, yum! That looks incredible!!


ReplyThread
marstokyo
marstokyo
Mars Tokyo
Mon, May. 10th, 2010 07:13 pm (UTC)

It really was intense!


ReplyThread Parent
laurajerry
laurajerry
an American cooking in Germany
Mon, May. 10th, 2010 05:19 pm (UTC)

I've never heard of this type of pie before, it looks delicious! Can't wait for an excuse to try it out!


ReplyThread
laurajerry
laurajerry
an American cooking in Germany
Mon, May. 10th, 2010 05:20 pm (UTC)

would it work with only fresh berries do you think?


ReplyThread Parent
marstokyo
marstokyo
Mars Tokyo
Mon, May. 10th, 2010 07:13 pm (UTC)

No, you specifically need a 1lb bag of frozen strawberries for making the glaze-- then combine it with fresh berries. But I'm sure frozen could be substituted--with no loss of flavor.
Oh you mean if you only have fresh strawberries and no frozen? That would work too, you'd just have to cook a portion of the berries with sugar etc for the glaze--might need to add a splash of water to it.

Edited at 2010-05-10 07:15 pm (UTC)


ReplyThread Parent
laurajerry
laurajerry
an American cooking in Germany
Tue, May. 11th, 2010 08:27 am (UTC)

We just have the most delicious fresh strawberries, that are sold down the street here in the summer, and frozen berries, don't have nearly the same flavor and are usually imported from Spain, so it seems a shame not to use the fresh ones. :) If I try it, I'll let you know how it turns out!


ReplyThread Parent
janhatesmarcia
Ms. Anthropy
Tue, May. 11th, 2010 12:17 am (UTC)

I'm drooling again! Beautiful food porn!


ReplyThread