If you're anything like us, you went on a protein binge to get all the sugar out of your system after last Saturday's Pie Social -- and are now emerging ready to bake for Thanksgiving.
You are in luck. From the dozens of pies community bakers brought to Pie Social, a favorite emerged, along with requests for the recipe. We happened to meet that baker, Brooke Unverferth Campbell, on Saturday, and she kindly provided us with the recipe for her Lemon Chess Pie.
Get the recipe after the jump.
4 whole eggs
1 1/4 cup white sugar
1/4 tsp. salt
1 Tbsp. all-purpose flour
1 Tbsp. cornmeal
1/4 cup melted butter (unsalted)
1/4 cup buttermilk
2 tsp. vanilla
2 Tbsp. lemon zest
1/2 cup lemon juice
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SHOW ME HOW
1 partially baked piecrust (I blind bake a raw crust for 20 minutes with pie weights or black beans in it)
1. Preheat oven to 350 degrees.
2. Mix together the sugar, salt, all-purpose flour, and cornmeal. Add the eggs and beat the mixture together with a whisk until batter becomes lighter in color and thickens; add the melted butter and buttermilk and beat. Then add the vanilla, lemon zest and lemon juice and beat to combine.
3. Pour into cooled partially baked piecrust. Bake at 350 degrees for 45 to 50 minutes. Bake until center is just set and the top of the pie will be golden brown.
4. Remove from oven and cool to room temperature.
Enjoy! Let us know how yours turns out.