Tuesday, December 23, 2014

Meyer Lemon Chess Pie

On finals week, my department at work has a potluck Christmas party, and I usually bring some type of dessert. This year our Meyer lemon tree was doing so well, that I thought about bringing a lemon meringue pie, but after reading about how meringue pies can be a bit tricky to make, I ended up going with a chess pie instead.



Chess pie is basically a custard pie with cornmeal in it, which gives it an interesting texture. Plain chess pie is extremely sweet, but lemon chess pie sounded good because the tartness should balance the sweetness. The problem was that when I searched for recipes, I found a lot of recipes that varied widely. Recipes varied between using only 1 Tbsp. of lemon juice all the way up to a quarter cup, a quarter cup of buttermilk to a full cup, 1 Tbsp. of cornmeal to 3 Tbsp, 4 or 5 eggs, 1 and a half cups of sugar or maybe two whole cups, half a stick of butter or maybe two sticks. I had no idea which one to choose. They even varied on how long you bake it, at what temperature, and whether you pre-bake the crust or not.

I finally printed out four different recipes and decided to combine them into my very own recipe! It was risky, but I think I've made enough other custard-type pies that I had a general idea how they work.

Turns out it worked great! It's a good thing I cut myself a sliver right away at the potluck, because when I came back later to collect my pie plate, it was CLEAN. My coworkers completely devoured it and didn't leave anything leftover for me to take home to my husband.

Glad I wrote everything down so I can make it again!

Meyer Lemon Chess Pie

Ingredients:
  • Pastry for a single-crust pie
  • Juice of 2 Meyer lemons (about 1/4 cup of juice)
  • Zest from 2 Meyer lemons
  • 1 1/2 cups sugar
  • 2 Tbsp. cornmeal
  • 4 eggs
  • 2/3 cup buttermilk
  • 1/2 stick of butter, melted
  • 1/8 tsp salt
Directions:
Preheat oven to 350 degrees F.

Beat lemon juice, lemon zest, sugar, cornmeal, eggs, buttermilk, melted butter, and salt together until smooth. Place pastry into regular pie plate (not deep dish) and trim. Pour in filling.

Lay some aluminum foil over the top and bake in preheated oven for 30 minutes. Remove foil and bake for another 30 minutes.

Let cool on a wire rack, and then chill in fridge before serving.


This pie had the gooey texture of a pecan pie, and a nice sweet-tart flavor. I used homemade pie crust with butter and lard, but you can use whatever your favorite pie dough recipe is, or store-bought. Regular milk might work instead of buttermilk, but I had buttermilk in the fridge already, and I think it's more traditional for chess pie. Regular lemon juice would work if you don't have Meyer lemons, but you might want to increase the sugar to 2 cups and/or use regular milk instead of buttermilk, because Meyer lemons are not as sour as regular lemons.

Merry Christmas!

No comments:

Post a Comment