Lemon Chess Pie



  • Brown-sugar shortbread crust (Recipe follows)
  • 4 eggs
  • 1½ cups sugar
  • 1 cup Darigold buttermilk
  • ½ cup flour
  • 6 tablespoons fresh lemon juice
  • ¼ cup (½ stick) Darigold butter, melted
  • 3 tablespoons cornmeal
  • 2¼ tablespoons vanilla
  • ½ teaspoon salt
  • ½ teaspoon grated lemon peel


Press prepared brown-sugar shortbread crust into a 9-inch pie pan and set aside. Whisk eggs in a large mixing bowl, adding one at a time and whisking briefly after each addition. Add remaining ingredients, one at a time, and whisk until each is incorporated before adding the next. Mix well. Pour filling into prepared crust and bake at 350°F for 40 to 45 minutes, or until a knife inserted into the center comes out clean. Allow pie to cool at least 30 minutes before serving.


Makes one 9-inch pie.


Brown-Sugar Shortbread Crust: Add ½ cup (1 stick) Darigold butter, ¼ cup brown sugar and ¼ teaspoon kosher salt to the bowl of a stand mixer. Using the paddle attachment; beat 3 minutes on medium speed until well blended and mixture is creamy. Add one egg yolk and beat again for one minute. Gradually add 1¼ cups flour and mix until well blended. Wrap dough in plastic wrap and refrigerate until ready to use. Allow dough to warm slightly before pressing into a lightly greased 9-inch pie pan. Makes one 9-inch crust.