Southern Lemon Chess Pie
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
42
Spice
42
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Butter (softened)1 cup
Sugar3 large
Egg1 cup
Lemon Juice1 cup
Buttermilk1 tsp
Vanilla1 tbsp
CornmealDirections:
1
Preheat oven to 400 degrees
2
Cream the butter and sugar, and add the eggs one by one
3
Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture
4
Pour filling into pie shell and bake for 10 minutes
5
Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set
6
TIP: LEMON PEPPER This is a great tip to lower your salt intake
7
Just peel the zest from a lemon, avoiding the white pith which is bitter
8
Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch)
9
Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder
10
Pulse to combine
11
LEMON BUTTER Soft butter
12
Juice lemons, add shallots and parsley
13
Season with salt and white pepper
14
Mix well and form into logs for serving and freezing