Sunday Dinner

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Hickory Smoked Chickens
Corn on the Cob with Chive Butter
Tomato Slices
Buttermilk Biscuits

Lemon Chess Pie

There is nothing like hickory smoke to get one's mind right for summer food and fun.  It gets the olfactory system and taste buds communicating just right for the brain to get the message--summertime is here to stay for a good while.  Time to make some pie! 

What better way to wrap up a great Summer meal than with a sweet, lemony kiss?  This Lemon Chess pie brings the right texture and flavor to get all the senses in concert.  It brings the mouth feel of custard with a slight crackle from the dusting of sugar that will speed your fork back to the plate for another bite.  After the first serving, a slice is wonderful eaten with your hand the next day, no matter what time it is.  My husband has even eaten it for breakfast at work.  

Lemon Chess Pie
serves 8

5 extra large eggs
1 3/4 cup plus 1 teaspoon granulated sugar
1 Tablespoon finely grated lemon zest
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons fine ground cornmeal
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup (4-ounces) unsalted butter, melted and cooled slightly 
1 (9-inch) pie shell, well chilled then placed in the freezer for 20 minutes

Place the oven rack in the upper-middle position and preheat the oven to 450º F.

In a large bowl, whisk together the eggs, 1 3/4 cup of the sugar, lemon zest and juice, cornmeal, vanilla, and salt until combined.  Add the butter and whisk until smooth; set aside.

Poke pie shell all over with a fork.  Place the pie shell on a baking sheet and bake until small bubbles appear and the surface begins to look dry, about 8 minutes.  Remove from the oven.  Reduce the oven temperature to 325º F.

Whisk filling again to recombine.  Pour the filling into the warm pie shell and bake until the surface is light brown and the center jiggles slightly when shaken, about 40-45 minutes.  Remove from the oven and sprinkle the top with the remaining teaspoon of sugar.  Cool completely on a wire rack, about 4 hours.  Serve.  (Pie can be refrigerated, covered with plastic wrap for up to 2 days.)  Enjoy!

Source: Cook's Country, April/May 2010


  1. Great recipe but can we use something else instead unsalted butter?


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