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www.goodeatsfanpage.com • View topic - Southern Lemon Chess Pie

Southern Lemon Chess Pie

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Southern Lemon Chess Pie

Postby Butterbean » Mon Jan 24, 2011 9:33 pm

I had Meyer lemons when I made this, but regular lemons are the norm.

Southern Lemon Chess Pie

1 9” prebaked pie crust
1 stick (¼ lb) softened butter
1 cup sugar
3 large eggs
grated zest of 2 lemons
1/3 cup lemon juice
1/3 cup buttermilk
½ tsp vanilla
1 tbs cornmeal

Preheat oven to 400*.
Cream together butter & sugar & add the eggs one at a time. Blend in remaining ingredients.
Pour into pie shell & bake at 400* for 10 minutes. Lower temp to 325* & bake an additional 20 minutes or until center is almost completely set (it will finish setting as it cools).

Aunt Alice's Chess Pie story:
Back in the old days, an unexpected but very important guest was coming for supper, & the housekeeper/cook had to throw together a dessert with limited (chess pie) ingredients. The important guest loved it & asked the cook what she called it. She said "it's jes pie."
Image

I'd like a single plum floating in perfume served in a man's hat.
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Butterbean
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