Buttermilk Lemon Chess Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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In 'Sweet Auburn Desserts' by Sonya Jones Ingredients:
1 (9 inch) unbaked pie shells |
2 cups sugar |
1 tablespoon flour |
1 tablespoon cornmeal |
1/4 teaspoon salt |
1 tablespoon lemon zest |
1/4 cup fresh squeezed lemon juice |
1/4 cup buttermilk |
4 eggs, beaten |
4 tablespoons butter, melted |
fresh blackberries |
Directions:
1. Preheat the oven to 350°.
2. In a large mixing bowl combine the sugar, flour, cornmeal, and salt.
3. Add the lemon zest, lemon juice, and buttermilk and mix thoroughly.
4. Add the eggs and butter and mix until smooth.
5. Pour the filling into an unbaked pie shell.
6. Bake for 45 minutes, or until set in the center; watch pie crust edges and cover if needed to prevent overbrowning.
7. Allow pie to cool completely and garnish with fresh blackberries or seasonal fruit before serving.
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