Southern Lemon Chess Pie

Level:
Easy
Ingredients
  • One 9-inch prebaked pastry shell
  • 1/4 pound softened butter
  • 1 cup sugar
  • 3 large eggs
  • Grated zest of 2 lemons
  • 1/3 cup lemon juice
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla
  • 1 tablespoon cornmeal
Directions
  • Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.

  • TIP: LEMON PEPPER

  • This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine.

  • LEMON BUTTER

  • Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.


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    Recipe courtesy of Food Network Kitchen