Lemony Geometric Goodness

"A triangle of pie is the best way ever discovered to round out a square meal," according to the Farm Journal's Complete Pie Cookbook.

Ever since I received this cookbook from Nana, I've meant to try a recipe. However, with a table of contents with everything from custard pies to cake pies to a whole chapter devoted just to pie toppings, picking a place to begin is not easily done. Thankfully, my friend Brooke has raved about lemon chess pies for the past two years. She couldn't believe that I was a Southerner who had never tasted one. Well, I righted that by baking one earlier this week.

And I have to agree with Brooke. Lemon chess pies really are delicious (though fairly sweet), and Southerners and Northerners alike need to try one.

Lemon Chess Pie a la the Farm Journal's Complete Pie Cookbook:

Unbaked 9 inch pie shell (*I made a regular shortening and butter crust rather than our family's traditional oil. I also added a bit of lemon zest to the dough)
2 cups sugar
1 Tbsp. flour
1 Tbsp. cornmeal
4 eggs
1/4 cup butter, melted
1/4 cup milk
4 Tbsp. lemon zest
1/4 cup lemon juice

Combine sugar, flour, and cornmeal in large bowl. Toss lightly with fork to mix. Add eggs, butter, milk, lemon zest and lemon juice. (*Note: You're adding dairy and lemon juice together, so of course, it will curdle, but don't worry, it still tastes great.) Beat with rotary or electric beater until smooth and thoroughly blended. Pour into pie shell.

Bake in moderate oven (375 degrees F) 35 to 45 minutes or until top is golden brown. Cut pie while warm.

(Two last notes: It is probably best to refrigerate any extras rather than leaving on the counter indefinitely. Second, the cookbook recommends serving with unsweetened whipped cream. Mom, Dad and I thought that the pie did just fine without it.)