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Lemon Chess Pie

Author: Cristen


Classic Old Fashioned Buttermilk Pie Crust

  • 1 1/3 C flour
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 C butter cut into 1/2 inch cubes
  • 3 TBSP AE Buttermilk
  • 1-2 TBSP ice water

Lemon Chess Pie Filling

  • zest of 1 lemon finely grated
  • 1 2/3 C of granulated sugar
  • 1 TBSP stone-ground yellow cornmeal
  • 1 1/2 TBSP flour
  • 1/2 tsp kosher salt
  • 5 TBSP unsalted butter melted
  • 5 large eggs
  • 2/3 C AE Heavy Whipping Cream
  • 1/2 C fresh lemon juice ~3 lemons
  • 3 TBSP fresh orange juice one small orange
  • 1/2 tsp vanilla extract

*This pie uses a par-baked (pre-baked) pie shell. 9" or 10" size may be used. (recipe for crust, above)


    Classic Old Fashioned Buttermilk Pie Crust

    • Combine dry ingredients, cut butter into dry mixture until pea sized crumbs remain.
    • Add all wet ingredients. Stir lightly and form into a ball.
    • Place mixture on plastic wrap, cover, pat into a disk shape and refrigerate for 30 minutes.
    • When ready, roll out into a 13 inch circle. Fit to 9" or 10" pie shell, fold excess underneath edges, crimp decoratively. Refrigerate 20 minutes.
    • Blind Baking: Dock the prepared crust gently with a fork 20 times on the bottom and sides of pastry to prevent puffing. Blind bake the shell with a foil collar around crust and parchment and pie weights/dry beans to weigh the crust down. Bake at 400 degrees for 15 minutes, when crust is set remove pie weights/beans and parchment. Return to oven and bake another 15 minutes. Remove from oven, cool while you assemble filling.

    Pie Filling

    • Position a rack in the center of the oven and preheat to 325°F.
    • Place the prebaked pie shell on a rimmed baking sheet, set aside.
    • In large bowl, rub zest of lemon and sugar together for 30 seconds, stir in the cornmeal, flour, and salt.
    • Add in the melted butter, then the eggs one at a time, stirring well after each addition.
    • Mix briskly until the filling is thick and light colored. Stir in the AE heavy whipping cream, followed by the lemon juice, orange juice, and vanilla extract.
    • Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. (This makes an abundant amount of filling for a standard pie plate, but leftovers may be poured into a ramekin and baked.)
    • Bake on the middle rack of the oven for 40 to 50 minutes.
    • Pie is set when lightly golden, edges are slightly puffed and center is no longer liquid but wobbles a bit.
    • Be careful not to over bake; the filling will continue to cook and set as it cools. Allow to cool completely on a wire rack, 3 to 4 hours.
    • Garnish with a dusting of powdered sugar and serve with lightly sweetened whipped cream** If desired. Serve at room temperature.
    • **Lightly Sweetened Whipped Cream Garnish:
    • In a large mixing bowl combine 2 cups AE Heavy Whipping Cream, 1/4 cup powdered sugar and 1 tsp vanilla extract. Whip until soft peaks form, keep well chilled until serving.