My husband’s family was from Whitley City, McCreary County, Kentucky – near Cumberland Falls. His mother, Nettie, and her sister, Anne, lived to be in their late 90s – funny, active, energetic. Aunt Anne belonged to the McCreary County Senior Citizens and in 1983, the group published a cookbook, “Home Cooking Secrets of McCreary County Senior Citizens”.
One of the first recipes I tried was Lemon Chess Pie submitted by Charita Farris. I have a note beside the recipe, “Excellent- 11/83”.
Each year, I bake the pie at least once during the winter, following Charita’s recipe exactly. This year, I suddenly realized spring is here and I haven’t made the pie yet. So, we’re having it for dinner today.
KENTUCKY LEMON CHESS PIE
- Unbaked pastry for single crust 9″ pie (see my recipe here)
- 2 cups granulated sugar
- 1 Tblsp. all-purpose flour
- 1 Tblsp. yellow cornmeal
- 4 eggs, unbeaten
- 1/4 cup melted butter
- 1/4 cup milk
- 1/4 cup lemon peel, grated*
- 1/4 cup lemon juice*
Preheat oven to 375 degrees F
In a medium mixing bowl, place sugar, flour, and cornmeal. Toss with a fork. Add eggs and whisk together until smooth. Add butter, milk, grated lemon peel and lemon juice. Mix well. Pour into the unbaked 9″ crust.
Bake @ 375 degrees F for approximately 45 minutes until the top and crust are golden brown.
Place pie on a wire rack to cool. It’s quite rich and delicious.
*Here’s a good way to always have lemon juice and lemon peel on hand for your favorite recipe.
LILLIAN'S CUPBOARD 