Monday, July 13, 2009

Lemon Chess Pie

Lemon chess pie is an old-fashioned southern favorite...which is quite new to me. We have a coffee shoppe in our town...located at our local airport that draws people from far and wide...mostly for their delicious pies. It was here that I first sampled lemon chess pie...with blackberry sauce and whipped cream. It was simply delicious...and so I decided to replicate it in my test kitchen. My recipe is a combination of several...but quite like the one found in the Company's Coming Pie cookbook by Jean Parè.


Lemon Chess Pie

Ingredients:

  • 1 unbaked 9-inch pie shell (use your favorite pastry recipe or purchase frozen piecrust)
  • 1 1/2 cups sugar
  • 2 Tblsp. flour  (or 1 T flour and 1 T cornmeal)
  • 5 large eggs
  • freshly grated zest of one lemon
  • 1/3 cup fresh lemon juice
  • 1/3 cup butter, melted
Preparation:
  1. Preheat oven to 325°.
  2. Place pie crust in 9-inch pie plate...and flute edges.
  3. Combine sugar and flour in mixing bowl.
  4. Add eggs, one at a time, beating at medium speed with mixer until well blended.
  5. Add lemon zest, lemon juice, and melted butter. Mix well.
  6. Pour filling into the prepared pie crust.
  7. Bake on lower rack of oven for 45 minutes at 325°F...or until puffed and golden brown in colour.
  8. When cool...cut and serve each wedge with a dollop of whipped cream...and a sauce of fresh raspberries or blackberries.


Since the raspberries are in season at the moment...and readily available in the garden...I simply mashed the fresh berries, added sugar to taste...and drizzled a little over each piece of pie.
*If a thicker sauce is preferred...combine 1 1/2 cups mashed berries with 1/2 cup sugar. Stir in 1 1/2 tablespoons corn starch dissolved in 1 1/2 Tbsp. cold water...and cook in microwave until thickened (about 3 minutes on high)...stirring every minute. Cool and chill before using.


13 comments:

  1. Oh yummy..I have a weakness for lemon and this recipe looks like another winner!

    ReplyDelete
  2. . . .and then made Lovella's mouth water. I love Lemon Pie. .why have I never heard of this. . .it looks like lemon bar ..but much better.
    Your pictured Judy is amazing.

    ReplyDelete
  3. that is a great picture judy.....and that pie....oh my.

    ReplyDelete
  4. I love lemon, and what a wonderful twist in bringing the two fruits together.
    I frequent that Airport quite regularly. Amazing Pies.

    ReplyDelete
  5. Mmmmm.. I have to bring dessert for a bbq this week... I think I'll bring this...It looks perfect!! Thank you!!

    ReplyDelete
  6. The pie looks delicious and wonderfully lemony. I have never figured out where "chess" comes in for these chess pie recipes--why the name??

    ReplyDelete
  7. I've never figured out why they are called "chess" pies...but my southern raised Grandmama always made us chess pie, the traditional pie made of buttermilk, eggs, and a bit of corn meal. A very southern classic dessert!

    Love me some chess pie right about now..lemon, chocolate, whatever!

    ReplyDelete
  8. I so agree with all the comments so far...this looks amazing. And as I am headed out to that airport very soon and will be taking our supper meal there...I am thinking that I will check out their pies too. But I am sure I will find your pie to be every bit as good if not better. Super yummy.....and yes, I am curious as to the name....if you find out why 'chess' is in there...let us know.

    ReplyDelete
  9. Hmmmm...I just realized...perhaps it is not quite the same airport....grin.

    ReplyDelete
  10. What a beautiful presentation of that piece of pie! Yum...

    ReplyDelete
  11. My lemon chess pie calls for cornmeal where you have flour.

    It's from an old Watkins cookbook.

    I haven't made it in years.

    ReplyDelete
  12. Wow!! I love pie so much. Thank you for sharing its ingredients and preparation. This is perfect for my father’s birthday!!! Thanks!!

    ReplyDelete