Lemon Buttermilk Chess Pie |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe comes from Scott Peacock, chef at the Horseradish Grill in Atlanta, Georgia. I was browsing through my books and found this in Official Guide to Atlanta and the Olympic Summer Games. Ingredients:
1 1/2 cups sugar |
1 tablespoon yellow cornmeal |
1 tablespoon flour |
1/4 teaspoon salt |
4 large eggs, room temperature |
1/3 cup unsalted butter, melted,cooled |
1 tablespoon finely grated lemon, zest of |
1/3 cup fresh lemon juice |
1/2 cup buttermilk, room temperature |
1 teaspoon vanilla |
1 unbaked 9-inch pie shell |
1 tablespoon confectioners' sugar |
whipped cream (to garnish) |
Directions:
1. Preheat oven to 350 degrees.
2. In a bowl, combine sugar, cornmeal, flour and salt.
3. In another bowl, beat eggs thoroughly.
4. Add sugar mixture; mix well.
5. Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
6. Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
7. Remove pie to rack; cool completely.
8. Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.
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