Lemon Chess Pie
Lemon Chess Pie
All right I’ll give you one more dessert, because y’all know I love dessert, and I know you all love it, too. This one also does not get cooked in the smoker or grill. Instead, this pie is extremely popular at my restaurant Myron Mixon’s Pitmaster Barbecue in the historic Old Town area of Alexandria, Virginia. It’s another classic Southern dessert, a custard-based pie flavored with fresh lemon, and it’ll be right at home in your backyard.
Ingrediënten
Makes 1 9-Inch Pie
FOR THE CRUST:
- 1½ cups all-purpose flour
- ÂĽ teaspoon salt
- ÂĽ teaspoon baking powder
- ÂĽ cup vegetable shortening
- ÂĽ cup cold butter cut into very small dice
- 1 teaspoon apple cider vinegar
- 4 tablespoons ice water
FOR THE FILLING:
- 6 tablespoons butter melted
- 1â…” cups sugar
- Âľ cup fresh lemon juice juice from about 3 large lemons
- ½ teaspoon salt
- 1 tablespoon cornmeal
- 1 tablespoon plus 1 teaspoon cornstarch
- 5 large eggs beaten to combine
Instructies
- Make the crust: Whisk together all of the dry ingredients.
- Using two knives or a pastry dough cutter, work in the shortening until it’s well combined.
- Mix the small butter pieces into the dough to evenly distribute them.
- Sprinkle the vinegar and the water over the dough while tossing it together with a fork.
- As soon as the dough becomes cohesive and you can squeeze it into a ball easily, stop mixing; there should still be visible pieces of butter in the dough.
- Add up to 2 additional tablespoons water, if necessary, to make the dough come together.
- Flatten the dough into a disk and wrap it in plastic wrap.
- Refrigerate for at least 1 hour.
- When you’re ready to make the crust, let it rest for about 5 minutes at room temperature before rolling.
- Roll the dough to a 12 to 13-inch circle, and settle it gently into a 9-inch pie pan; the pan shouldn’t be more than 1½ inches deep.
- Flute or crimp the edge of the crust as desired.
- Place the crust in the refrigerator (no need to cover it) while you make the filling.
- Preheat the oven to 375°F.
- Make the filling: Stir together the melted butter and sugar, then mix in the remaining filling ingredients.
- Whisk until well combined.
- Pour the filling into the chilled pie shell.
- Bake the pie on the bottom shelf of the preheated oven for 45 to 50 minutes, or until the center is set.
- The top should be golden brown.
- Remove the pie from the oven and allow it to cool before cutting and serving.
