Tuesday, June 30, 2015

Tasty Lemon Chess Pie

I've been on kind of a pie 'kick' as of late....dunno why. But I found this recipe irresistible. We love chess pie and to 'dress it up' by adding lemon just intrigued me. 

I love Michael Ann's recipes at The Big Green Bowl. They are simple and I've always had great success with every one that I've tried.  So when I came across this one some time ago, I had to try it. Please stop over and say hello to her for me. 

I love that it uses buttermilk....check out my recipe for DIY Perpetual Buttermilk
where you use buttermilk to make more buttermilk...

If you like lemon, you'll love this creamy custardy pie. 


4 eggs, room temperature
1-1/2 c. sugar
1 TB. white or yellow cornmeal 
1 TB. flour
1/2 tsp. salt (omit if you use salted butter)
1/3 c. unsalted butter, melted and cooled to room temperature
1/2 c. buttermilk*, room temperature
1/3 c. lemon juice, room temperature

(fresh squeezed is bestest!)
1 TB. finely grated lemon zest
1 tsp. vanilla extract
1 unbaked 9-inch pie crust
Whipped cream for serving

Preheat the oven to 350.

(If need be, place chilled eggs in warm water for a few minutes to warm. It's important they are not cold right from the fridge). 

In a large bowl, lightly whisk the eggs. Add remaining ingredients, one at a time, whisking after each addition to blend well.

Pour the filling into the unbaked pie crust. Bake in the middle of the oven for 30-40 minutes, until the pie is golden on top and almost set.  The center of the pie should be slightly loose; it will set as it cools. Remove the pie to a cooling rack and cool completely before serving.

*If you don't have buttermilk on hand, place 1/2 tsp. vinegar or lemon juice in 1/2 cup liquid measuring cup and add milk. Let stand a few minutes.

Linked to 
Full Plate Thursday
Weekend Potluck

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