I’m going to be honest. I picked out this pie, but my mom made it while I perused our music options. I did zest a few lemons and totally complimented her on her crust skills. I also made the whipped cream, but my mixer did most of the work. We both ate this pie like total champs.
My mom said she was going to make this pie when she got home from her visit. She has California lemons with this pie’s name ALL over them. And did you know that this filling comes together so quickly? I know because I watched my mom whisk her life away. It’s especially simple to make when someone else makes it, but I see this in my future plenty. I have half a pie left in the fridge that’s been calling my name since finishing the previous slice.
Lemon Chess Pie (makes 1 large or 4 small)
Recipe from Farm Journal’s Complete Pie Cookbook
- one 9-inch bottom crust (recipe below)
- 1 1/2-2 cups sugar
- 1 T flour
- 1 T cornmeal
- 4 eggs
- 1/4 cup butter, melted
- 1/4 cup milk
- 4 T lemon zest, or zest from 5-7 small lemons
- 1/4 cup lemon juice
whipped cream –
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar, or to taste
- 1 t vanilla extract
- 4-5 blackberries pressed through a fine mesh strainer
- Preheat your oven to 375F. Make pie crust below. Combine sugar, flour, and cornmeal in large bowl. Whisk lightly to mix. Add eggs, butter, milk, lemon zest, and juice. Beat with an electric hand mixer until smooth and blended. Divide between 4 mini pie crust lined pie pans or one large pie-crust lined pie pan. Bake for 35-45 minutes, or until top is golden brown.
- Meanwhile, make whipped cream by beating together the heavy cream, powdered sugar, and vanilla until soft peaks form. Stir in blackberry juice. Serve pie warm topped with blackberry whipped cream and additional berries.
Single Crust for one 9 inch pie or 4 minis
Adapted from Farm Journal’s Complete Pie Cookbook
- 1 cup flour
- 1/2 t salt
- 6 T cold butter, cut into pieces
- 2-3 T ice water
- Combine flour and salt in a mixing bowl. Cut in butter using a pastry blender or 2 forks until mixture is the consistency of coarse cornmeal or tiny peas. Sprinkle cold water over dry mixture 1 tablespoon at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of mixture. Continue stirring with a fork. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
- Roll out and press into a 9″ pie plate or divide between 4 mini pie plates. Set aside to to fill.
YAY! Click HERE for a printable pdf of the recipes above.
We also made cookies this weekend. Here’s a preview!