Lemon Buttermilk Chess Pie Recipe

From Dorothy McNett's Recipe Book.

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Lemon Buttermilk Chess Pie

From Dorothy McNett's recipes at www.dorothymcnett.com. Just change the name if you have limes or oranges instead of lemons! Or, use a combination and call it Citrus Chess Pie. It is the zest and the fresh juice that makes this so flavorful, and a good game of chess helps as well!

for the pastry (9 inch pie plate)
1 1/2 cups unbleached all purpose flour
pinch of semi coarse sea salt
a few grindings of white peppercorns
pinch of crystalline brown sugar (Sugar in the Raw)
1/2 cup butter or lard, chilled and cut into small pieces
3 tablespoons cold water

for the filling:
1 1/2 cups crystalline brown sugar (Sugar in the Raw)
1 tablespoon yellow cornmeal (polenta)
1 tablespoon all purpose unbleached flour
1/4 teaspoon sea salt
4 eggs, room temperature
1/3 cup unsalted butter, melted and cooled to room temperature
zest of 1-2 lemons
1/3 cup fresh lemon juice
1/2 cup buttermilk

lemon slices for garnish
1 tablespoon powdered sugar, for garnish

Preheat oven to 375 degrees. In food processor, combine flour, salt, pepper and sugar. Then blend in the lard or butter until mixture resembles coarse crumbs. Add the water and blend until the dough forms a mass. You may need to add about 1 teaspoon more water, maybe not. With hands, shape into a ball and form into a flattened disk and roll out the pastry to fit into the 9 inch pie pan. Crimp the edges for a decorative effect. Set aside while you prepare the filling. Combine the sugar, cornmeal, flour and salt. In a batter bowl, whisk the eggs until light and lemon-colored. Add the dry ingredients to the eggs, blending well. Add the melted butter, lemon zest, lemon juice, and buttermilk. Pour into the crust and place on middle oven rack. Bake until top is golden brown, 35-45 minutes. When cool, sprinkle with powdered sugar and garnish with lemon slices.

Recipe created 1996-05-18.

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