Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!
Sunday, January 18, 2015
Lemon Chess Pie
So, today I took the plunge. It's a gray and cold day and I wanted to bake something new. I had all the ingredients and no excuse not to.
So how did it turn out? Great! It was really good. Tasted like a cross between a lemon cream and a lemon meringue pie. Smooth and creamy and nicely tart and lemony. Definitely best when completely cooled. We got a little eager and cut it too soon!
Lemon Chess Pie
4 eggs at room temperature
1-1/2 cups sugar
1 TB white or yellow cornmeal
1 TB flour
1/2 tsp salt (omit if you use salted butter)
1/3 cup unsalted butter, melted and cooled to room temperature
1/2 cup buttermilk* at room temperature
1/3 cup lemon juice at room temperature
1 TB finely grated lemon zest
1 tsp vanilla extract
1 unbaked 9-inch pie crust**
Whipped cream for serving
Preheat the oven to 350-F.
In a large bowl, briefly whisk the eggs to blend. Add remaining ingredients in order, one at a time, whisking after each addition to make sure it has been incorporated.
Pour the filling into the unbaked pie crust. Bake in the middle of the oven for 30-40 minutes, until the pie is golden on top and almost set. The center of the pie should be slightly loose; it will set as it cools. Remove the pie to a cooling rack and cool completely before serving.
*If you don't have buttermilk on hand, put 1/2 tsp vinegar or lemon juice in 1/2 cup liquid measuring cup and add milk. Let sit a few minutes.
** Please take a few minutes to make your own pie crust. It is so worth it!
1-1/2 cups flour
1/2 tsp salt
1/2 cup Crisco
4-5 TB ice cold water
Whisk together flour and salt. Add Crisco in small dallops, and cut in with pastry cutter. Add ice water 1 TB at a time and mix with a fork. When dough is workable, turn out onto a floured surface and roll with a rolling pin until large enough to put into the pie plate. Fold the circle in 1/2 to transfer to pie dish. Open it up, press into plate and crimp edges. Fill and bake as directed.