Meyer Lemon Chess Pie

"Back in the day", I used to bake so many pies. All from scratch, crust and filling. I baked so much,  that my bestie would even credit my lovely toned arms, to all the pie crusts I would roll out. I don't remember making that many, but she talks about it to this day. Who am I to argue? But, then... I got lazy. First came premade pie crusts, then finally I just started buying the pies already made. Along with all that, there went my lovely toned arms!

Fast forward a "few" years. I was the lucky winner of a pie baking kit from Anne at From My Sweet Heart. She is such a baking inspiration, and now I have all the tools I need to get back in the pie baking groove and believe me... Truckin' Man is lovin' it!

The first pie I made was a Meyer Lemon Chess Pie. I had never even heard of a Chess Pie before, so I had to dig into the history of that a little bit. Chess pie is definitely a southern thing, explaining why I had never heard of this before.  If you want to read a little more about Chess pie, click here.

As I have said before, and I know I'll say it again, they just make things taste really really good in the south! This pie was so delicious! The big change from any pie I have ever had before is the addition of cornmeal. It really gave the pie a lovely texture. We both loved this pie. Truckin' Man loved it because it was sweet enough. I loved it because it wasn't to sweet! It was perfect! My crust rolling skills still need some work, but I will get them back!!

Meyer Lemon Chess Pie

1 unbaked 9-inch pie crust
1/2 cup unsalted butter, softened
1 1/2 cup sugar
1 1/2 Tbsp yellow cornmeal
3 eggs (farm fresh are best!)
3 Tbsp Meyer Lemon juice
2 1/2 tsp grated Meyer Lemon zest
1 1/2 tsp vanilla
pinch of salt

Preheat oven to 350 degrees.  In large bowl, cream together the butter and sugar until thoroughly blended, and light in color.  Add cornmeal to butter mixture.  Stir until combined.  Add eggs, one at a time, beating well after each addition, scraping down sides of bowl as needed.  Add the Meyer lemon juice, Meyer lemon zest, vanilla and salt.  Mix until thoroughly combined.

Pour filling into pie crust.  Bake 35-40 minutes.**  Pie is done when a knife inserted in the center, comes out clean.  Cool for at least one hour. Refrigerate for at least 3 hours before serving. 

**Note: I suggest using a pie shield or aluminum foil to protect your crust from getting to brown and crispy!

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