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.
- 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)
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.