Lemon Chess Pie

Name: Lemon Chess Pie
Yield: Makes one 9-inch (23-cm) pie
Cuisine: American
Ingredients: ½ teaspoon vanilla; ⅓ cup (75 ml) buttermilk; 3 eggs; 1 egg yolk; 6 tablespoons (80 g) butter, melted and cooled; 1 bottom crust, crimped (½ recipe any crust type); 1 bottom crust, crimped (½ recipe any crust type); 1¼ cups (250 g) sugar; 2 tablespoons flour; 2 tablespoons extra-fine cornmeal; ½ teaspoon salt; Zest of 1 lemon; ¼ cup (60 ml) freshly squeezed lemon juice, from about 2 to 3 lemons; ¼ cup (60 ml) freshly squeezed lemon juice, from about 2 to 3 lemons

Preparation info

Makes
one
9 inch pie

Difficulty
Easy

Appears in

Pie for Everyone

By Petra Paredez

Published 2020

About

Simultaneously tart and rich, this lemon chess pie is amazingly versatile and can be dressed up for a dinner party or served straight at a barbecue, and it works well in any season. It’s delicious and elegant served with a dollop of whipped cream and a handful of fresh berries. If you’d like the classic pairing of lemon and poppyseeds shown in the photo, see the variation.

Ingredients

Americas
United States
New York
Vegetarian
Pie

Ingredients

Method