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?

~"Sam" 
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!