For those occasions when impromptu guests arrive or you spontaneously invite friends over for lunch or dinner and need a quick dessert, I have the perfect recipe. It is one that both men and women savor, and you will most likely have all the ingredients on hand. So, what is my tried-and-true “SECRET” pie recipe? A Lemon Chess Pie! It is one that you can whip up easily, especially if you have a pre-made pie crust, along with two lemons. You will likely already have the other ingredients in your kitchen: butter, eggs, and sugar.
The Lemon Chess Pie has a long heritage in England. It is similar to the English curd pie, dating back to the 1600s. It was adopted here, in New England and Virginia. A version of the recipe was even in Martha Washington’s cookbook. As a young bride in Richmond, I was given the recipe by a bridesmaid, who copied it from her old Virginia family’s recipe repertoire. I have made it ever since and added my “secret” touch: the grated lemon rind!
Why is it called “chess?” One reference is that, before refrigerators, it was stored in a pie “chest”… which sounds like “chess.” Another theory is that long ago when a lady was asked what kind of pie she made, the response was: “it’s jes’ pie,” with a southern accent, and “jes” sounds like chess. Whatever the derivation, it is “jes’ yummy!”
Holly’s “Secret” Lemon Chess Pie Recipe
Pre-heat the oven to 350 degrees
1 pie shell, unbaked NOTE: I use Pillsbury pie crusts. Two come rolled up in a red box and are found in the refrigerated (not frozen) section of the grocery store.
3 eggs
1 stick butter (I use salted butter)
1 ½ cups sugar ( use superfine sugar if you have it!)
2 lemons (the juice and, my secret: the finely grated rind from both lemons)
Cream together the butter and sugar.
Add the eggs, one at a time, and mix well.
Add in the lemon juice and grated rind to the above.
Pour into the unbaked pie shell.
Bake at 350 degrees for approximately 35 minutes.
It will be lightly browned. You want it firm enough that it barely wiggles in the center when shaken. Serve warm or cold!
A few more secrets:
~I like to press fork tines along the edge of the store-bought pie crust, creating that “homemade” look.
~This pie may be made a few days ahead and stored in the refrigerator.
~If you have time and the ingredients, add a dollop of whipped cream, mint leaves, and a few raspberries for color.
~It is rich with flavor (because of the butter and the lemon rind), so you can make the slices even smaller if necessary to serve more people.
I hope y’all enjoy serving this pie as much as I have through the years! Shhh, now remember, it’s a secret recipe!
Xx
Holly