14 March 2012
Double Punny Pie
I bought a bag of Meyer lemons over the weekend, because I intended to make a lemon chess pie for tonight’s Pi(e) Party. After all, chess is math-geeky like pi, right? Double punny pie!
Turns out, you need at most 1 lemon for the pie, so now I have almost a full bag of Meyer lemons. I guess I’ll need to find some more recipes to use up the lemons. If you have a lemon that you don’t know what to do with, I present the following recipe from the Moosewood Book of Desserts.
Lemon Chess Pie
1 prebaked pie crust, cooled to room temperature
3/4 cup buttermilk
2 large eggs
2 egg whites
1/2 cup sugar
1/2 tsp freshly grated lemon peel
2 Tab fresh lemon juice
2 Tab unbleached white flour
1/2 tsp pure vanilla extract
Preheat the oven to 325° F.
Put all the ingredients into a blender and whirl until smooth (i used a hand mixer). Pour the custard into the baked pie crust and bake for about 35 minutes, until the custard is firm and set. Cool somewhat before serving.
I, of course, used my go-to pie crust recipe, cooked for 10 minutes at 400° F (with beans in the crust to weight it down, and foil around the edges). For the lemon peel, I used the zest from one of my Meyer lemons, which appeared to be more than 1/2 tsp. The same lemon yielded at least 2.5 Tab of juice (maybe 3), and all of it went into the custard base.
I haven’t tasted it yet, so perhaps I shouldn’t post the recipe now, but some people have been wondering if my blog is still alive, so I offer this untasted recipe and photo as evidence. It’s up to you to decide what claim the evidence supports!