Tuesday, July 24, 2012

2-on-Tuesday: Lemon Chess Pie

After reading PIE by Sarah Weeks, I was determined to try one, if not all, of the recipes included between chapters! If you've never sampled a Chess Pie, it uses an ingredient not usually found in a typical pie recipe. Trust me, this is a delightfully old fashioned pastry!

4             Eggs
1 1/2 C  Sugar
3 T         Cornmeal, yellow
1/4 C     Butter, melted
1/2 C     Whole Milk (or my edit: Buttermilk)
2             Lemons, juiced

  • Combine all of the above ingredients in a large bowl
  • Mix until sugar is dissolved, but do not beat
  • Pour filling into unbaked, fork-pricked pie shell
  • Bake 425 degrees for 10 minutes, then, 
  • Reduce temp to 350 degrees and continue to bake until set, which means the center is not liquid or causing a wave under the "skin" when slightly jostled. Cornmeal will form a crust on top of custard
  • Cool before serving
When you mix lemons and milk, you get a buttermilk-like consistency due to the acid and the dairy doing a little chemical dance. So, I chose to use buttermilk with lemon juice for a little extra two-step.

After you decided to be brave and try a pie with cornmeal, come back, here, and tell me whatcha think?

Look for the #2 blog post 2-on-Tuesday recipe at 2pm, today! Next Tuesday is a little look into our first summer vacation in 11 years!


  1. We have the book, too, and finally made this pie. We really liked it, and the cornmeal made an interesting top. Thanks for posting it! I was able to send this link to family members so they can make it, too.

    1. Happy New Year, Diane! It is a great recipe & a great little book!