Lemon Chess Pie
— my life in the kitchen.

December 23, 2009

Lemon Chess Pie

On a recent trip home to Arkansas I had the pleasure of leafing through a recipe collection from Pat Lacy. Pat is the late grandmother of my beautiful friend Lacy. I had a bite of her Green Bean Casserole and knew I had to look through that little book of handwritten recipes for more old Southern jewels. Folks, I don't even like Green Bean Casserole... I had seconds.

I came across several great recipes including this one for Lemon Chess Pie. Chess Pies are a Southern specialty of eggs, butter & sugar. When cooked the inside resembles a creamy lemon curd and the top becomes a beautiful golden brown.

Surprisingly, I didn't have a lot of Chess Pie growing up in the South. My mom always made Chess Squares which are actually NOTHING like Chess Pie (but yummy). This is a very rich pie... so plan on sharing.

Since I shouldn't eat an entire Chess Pie (no one should or COULD really) I made 3 small ones. The recipe makes 1 regular pie and the cranberries were just a holiday addition.

Lemon Chess Pie with Cranberries

INGREDIENTS

  • 1 pie crust
  • 2 cups sugar
  • 1 tablespoon flour
  • 1 tablespoon cornmeal
  • 1/4 teaspoon salt
  • 1/4 cup melted butter
  • 1/4 cup lemon juice
  • 1/4 cup milk
  • 4 eggs
  • 1/2 cup fresh cranberries (optional)

DIRECTIONS

Preheat oven to 350.

Prepare a pie plate with a homemade or store bought crust. Set aside.

Combine sugar, flour, cornmeal & salt in a bowl. Add melted butter, lemon juice & milk. Mix well. Add eggs one at a time until just mixed. Pour in pie shell. If adding cranberries - drop a few fresh cranberries on the top.

Bake at 350 for 50 minutes.

3 comments:

  1. So what happened to the other two pies you made? I don't recall sampling this. Looks so good.

    Didi

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  2. I've not had real Southern Lemon Chess Pie since Ellen and I were in high school, and I have been looking for a recipe for years. Thank you for this. And I CAN eat a whole one!!!!!

    ReplyDelete