Wednesday, August 14, 2013

Meyer Lemon Chess Pie

"Back in the day", I used to bake so many pies. All from scratch, crust and filling. I baked so much,  that my bestie would even credit my lovely toned arms, to all the pie crusts I would roll out. I don't remember making that many, but she talks about it to this day. Who am I to argue? But, then... I got lazy. First came premade pie crusts, then finally I just started buying the pies already made. Along with all that, there went my lovely toned arms!

Fast forward a "few" years. I was the lucky winner of a pie baking kit from Anne at From My Sweet Heart. She is such a baking inspiration, and now I have all the tools I need to get back in the pie baking groove and believe me... Truckin' Man is lovin' it!

The first pie I made was a Meyer Lemon Chess Pie. I had never even heard of a Chess Pie before, so I had to dig into the history of that a little bit. Chess pie is definitely a southern thing, explaining why I had never heard of this before.  If you want to read a little more about Chess pie, click here.

As I have said before, and I know I'll say it again, they just make things taste really really good in the south! This pie was so delicious! The big change from any pie I have ever had before is the addition of cornmeal. It really gave the pie a lovely texture. We both loved this pie. Truckin' Man loved it because it was sweet enough. I loved it because it wasn't to sweet! It was perfect! My crust rolling skills still need some work, but I will get them back!!

Meyer Lemon Chess Pie

1 unbaked 9-inch pie crust
1/2 cup unsalted butter, softened
1 1/2 cup sugar
1 1/2 Tbsp yellow cornmeal
3 eggs (farm fresh are best!)
3 Tbsp Meyer Lemon juice
2 1/2 tsp grated Meyer Lemon zest
1 1/2 tsp vanilla
pinch of salt

Preheat oven to 350 degrees.  In large bowl, cream together the butter and sugar until thoroughly blended, and light in color.  Add cornmeal to butter mixture.  Stir until combined.  Add eggs, one at a time, beating well after each addition, scraping down sides of bowl as needed.  Add the Meyer lemon juice, Meyer lemon zest, vanilla and salt.  Mix until thoroughly combined.

Pour filling into pie crust.  Bake 35-40 minutes.**  Pie is done when a knife inserted in the center, comes out clean.  Cool for at least one hour. Refrigerate for at least 3 hours before serving. 

**Note: I suggest using a pie shield or aluminum foil to protect your crust from getting to brown and crispy!

Sharing this at:
Thursdays Treasures 
Foodie Friends Friday 
Weekend Potluck 


  1. I love Meyer lemons, and this pie sounds phenomenal! Any citrus dessert, and I'm there.

  2. G'day! YUM! Love to have a slice right now! :)
    Cheers! Joanne; now on FB too!
    Viewed as part of Foodie Friends Friday Party

  3. This looks like my kind of pie! Yum! I never got much into pie baking, but I do love pie eating so maybe I should give it a try :)

  4. I love everything lemon and this pie looks absolutely delicious!

  5. I have never had this kind of pie but it looks like something I would LOVE! Thank you for joining Foodie Friends Friday! Hope to see you next week.

  6. This sounds delicious! Love Meyer lemons! I chose this as my host favorite on Foodie Friends Friday this week, so it will be featured tomorrow on Daily Dish Magazine.

  7. Oh, KRIS! I love chess pies of every kind, and now I have a new flavor to love! I am glad you are back to pie making, and that you shared this one with us! :)

    Love, Joy

  8. Love this pie - love anything lemony! Did you add it to Food on friday yet? Cheers

  9. This looks awesome!!! We would love it if you would link up at our linky party:
    Live every Wednesday to Sunday.
    Hosted by: Parrish @ Life with the Crust Cut Off Dana @ This Silly Girl’s Life
    We hope to see you there!

  10. You said my two favorite things "Meyer Lemon" and "Chess." This will be a must try for me! Thanks for sharing at What'd You Do This Weekend.

  11. Too bad I just saw this...I just baked a 'regular' chess pie this afternoon...and it got really brown on top. Yours looks so tasty. Thanks a million for sharing with us at Weekend Potluck.

  12. Just lovely. Also need to let you know that I have put Food on Friday onto hiatus for now. I will be choosing a dish each month to feature from among my FoF friends. Cheers