Ah, Lemon Chess Pie, a southern summer staple around "these here parts." (say that with a southern drawl for added authenticity)
My mom and I made a Lemon Chess Pie for a Mother's Day treat, and it shocked me when a lot of my friends had never heard of it before. If you're among those, think Lemon Meringue, minus the meringue, and instead of a gel filling, think of a custard texture. Lemon Chess is sweet, tart, and will have you smacking your lips and reaching for a glass of sweet tea! (if you drink it, I don't!)
There are many variations of this pie, most often including the use of buttermilk, but I’ve seen some with the likes of vinegar and baking soda! (what’s up with that?!)
The recipe we used was a family friend’s, and I think it’s much easier than a lot of those out there!
1/2 cup (one stick) ROOM TEMPERATURE butter
2 cups of sugar (or alternative)
4 eggs (or alternative)
2 lemons - zested and juiced
1 pie crust - store bought or from scratch, your choice.
Preheat the oven to 350 degrees F
Starting with room temperature butter, cream the butter and sugar together.
Zest and juice the lemons.
Once creaming the butter and sugar, add the eggs and lemon.
Continue to beat until smooth.
Then, add filling to pie.
Bake for 30 to 40 minutes until pie is golden-brown on top.
Allow to cool and serve room temperature or chilled.
Top with whipped cream or powdered sugar as desired.
This little revisiting of a classic southern dessert had me thinking about my lovely friend Caelan who will be coming to see me this summer from Hawaii. She wants to learn what it's like to live in the south, and I've agreed to show her around!
What are your favorite “southern things?”
What do you think I should plan for her?