chess pie

I grew up eating chess pies like this one. This is an authentic James Beard 1963 recipe from House and Garden magazine, republished on Epicurious. Yum.

1/2 c. butter
1 c. sugar
3 egg yolks
1 t. grated lemon rind
1 t. grated orange rind
1/4 t. salt
2 T. lemon juice
9" pastry shell, uncooked, or 6 individual tart shells, uncooked

Preheat oven to 350 degrees Fahrenheit. Cream the butter and sugar and add the egg yolks one at a time. Beat thoroughly after each addition. Blend in the grated lemon rinds, the salt, and the lemon juice. Fill the pie or tart shells and bake for 25-30 minutes.

Comments

[Lisa]

Don't use a frozen pie shell--I think the temperature is too cold for the filling to cook. If you don't like making your own pie dough, like I don't, use one of the roll-out ones in the refrigerated dough section by Pillsbury instead.