Lemon Chess Pie
Chef Jeffrey Buben of Vidalia and Bistro Bis – Washington, D.C.
Adapted by StarChefs.com
November 2006

Yield: 6 Servings

  • 9 eggs
  • 3 cups sugar
  • 2 Tablespoons cornmeal
  • 2 Tablespoons white wine vinegar
  • ½ teaspoon vanilla
  • 10 Tablespoons lemon juice
  • 8 ounces unsalted butter, melted
  • 1 9-inch pie shell, pre-baked

    To Assemble and Serve:
  • Chantilly cream
  • Berries

Preheat oven to 325ºF. Combine the eggs, sugar and cornmeal using an electric mixer and beat at medium speed for several minutes until thoroughly combined. Add the vinegar, vanilla and lemon juice, and mix well. While mixing, add the melted butter in a fine stream until just combined. Pour the mixture into the pie shell and bake for one hour, or until set.

To Assemble and Serve:

Serve each slice with Chantilly cream and berries.

Beverage Pairing: Espresso

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