Meyer lemon chess pie
Oh my gosh, I am so in love with this pie. I can’t even begin to tell you how completely and wonderfully delicious it was. I ate my first slice, glanced over at Jim still eating his first slice, and could not resist going back for slice #2. It is seriously one of the best pies I’ve ever had. So good, in fact, that after slice #2, I called my mom to tell her all about it.
I was lucky enough to have found Meyer lemons at my grocery store for the first time EVER, but average run-of-the-mill lemons would be just fine. Personally, I think the amount of sugar in this recipe would suit regular lemons better than it did the Meyer lemons, since Meyer lemons aren’t as tart. So my advice would be to try this pie with any lemons you can get your hands on. The sooner the better. You will be very, very glad you did. Maybe you’ll even call your mom.
Recipe: Meyer Lemon Chess Pie
(from Shockingly Delicious)
1 9-inch prepared (uncooked) pie shell
1 Tbsp. cornmeal
1 Tbsp. flour
Pinch of kosher salt
1 1/2 c. sugar
2 tsp. grated zest (from 2 Meyer lemons)
1/4 c. half and half or whole milk
4 Tbsp. melted butter
1/4 c. Meyer lemon juice
Heat oven to 350 degrees. In a bowl, mix cornmeal, flour, salt, sugar and grated zest. Add eggs, one at a time, beating after each egg. Add half and half, butter and lemon juice and stir well. Mixture will appear to thicken slightly. Pour into prepared pie shell. Bake on bottom shelf of oven (so it is closer to the heating element) for 35-40 minutes. Center will be slightly jiggly when it is done. Remove from oven and cool on a rack.