Lemon Chess Pie
This Southern classic's name is a bit of a mystery, but the story goes that when asked what kind of pie the inventor made, she said 'jes pie' and culinary history was made. This version has the requisite flakey pastry crust and sweet lemon custard filling but it's healthier with canola oil and a touch less sugar than the sticky-sweet traditional version, so the lemon really shines through.
- canola oil cooking spray
- 1/2 cup whole-wheat pastry flour 125 mL
- 1/2 cup all-purpose flour 125 mL
- 1 tsp sugar 5 mL
- 1/4 tsp salt 1 mL
- 1½ Tbsp cold 1% low-fat milk 20 mL
- 1/3 cup canola oil 75 mL
- 2 medium lemons
- 4 large eggs
- 1/4 cup low-fat buttermilk 60 mL
- 1/4 cup canola oil 60 mL
- 1 tsp vanilla extract 5 mL
- 1 cup granulated sugar 250 mL
- 2 tsp all-purpose flour 10 mL
- 1/4 tsp salt 1 mL
- 1 Tbsp confectioners sugar 15 mL
- 1. Preheat oven to 350°F (180°C). Spray 9-inch (22-cm) pie plate with canola oil cooking spray.
- 2. To prepare crust: in medium bowl, whisk whole-grain pastry flour, all-purpose flour, sugar and salt. Beat milk into canola oil until frothy. Make well in flour mixture, pour in canola oil mixture then combine with fork until crumbly. Pat mixture into prepared pie plate like graham cracker crust. Prick pie crust in several spots with fork. Line crust with foil and cover with pie weights or raw rice and bake for 20 minutes. Remove weights or rice and foil and bake for another 5 minutes. Allow to cool 5 minutes.
- 3. To make filling: finely zest lemons and squeeze to get 1 Tbsp (15 mL) zest and 3 Tbsp (45 mL) juice.
- 4. In large mixing bowl, beat eggs with electric mixer. Add buttermilk, canola oil, vanilla, sugar, flour, salt, lemon juice and zest and beat until smooth.
- 5. Pour filling into pie shell and bake until pie is just set in center, about 30-40 minutes. Allow to cool completely, then sprinkle with confectioners sugar.
- *Note: Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.
|Total Fat||19 g|
|Saturated Fat||2 g|
Citrus Bars with Shortbread Crust
A nice light cookie bar that can be served for a spring brunch, Easter or Mother's Day.