Lemon Chess Pie
Yield: one 9-inch pie
4 eggs, at room temperature
1 ½ cups granulated sugar
1 T white cornmeal
1 T all-purpose flour
½ tsp. salt
5 T butter, melted, cooled to room temperature
½ cup buttermilk
1 T lemon zest
½ tsp. vanilla extract
1 unbaked 9 inch pie crust
1 cup heavy cream
1 T confectioner’s sugar
Note: It is important that all ingredients for the pie be at room temperature. Otherwise, blending may be difficult, and the cold ingredients, especially the buttermilk or lemon juice, will cause the butter to resolidify and separate from the mixture.
Procedure:
Preheat oven to 350 degrees. Whisk the eggs to blend. Add each of the ingredients through vanilla in order, completely incorporating one before the next. Pour the filling into the piecrust and bake in the middle of the oven for 30 to 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools. Cool completely before cutting.
Prepare whipping cream and use it to decorate the pie.
