Lemon Chess Pie

Name: Lemon Chess Pie
Yield: Serves 8
Ingredients: 5 large, eggs; 1 3/4 cups (12¼ ounces; 347 grams) plus 1 teaspoon, sugar; 1 tablespoon grated, lemon zest plus 3 tablespoons juice; 2 tablespoons, cornmeal; 1/4 teaspoon, salt; 8 tablespoons (1 stick), unsalted butter, melted and cooled slightly; 1 , (9-inch) pie shell, chilled (see note)

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Appears in Cook's Country April/May 2010

Desserts or Baked Goods

Dessert Pies

Regardless of how Chess Pie got its name, there's a reason it's lasted through the decades.

SERVES8

TIME1 hour, plus 1 hour chilling and 4 hours cooling

WHY THIS RECIPE WORKS

A cousin to custard and translucent pies, the chess variety has been around since the 1800s. The pie may make use of everyday ingredients, but its signature crackly cornmeal exterior and rich lemony flavor are far from ordinary. Some lemon ...

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