Name: Lemon Meringue Chess Pie
Ingredients: One 9-inch pie crust, either a thawed store-bought or your favorite homemade 5 eggs + 4 egg whites, divided 1.5 cups + 6 TBSP granulated sugar, divided 2 tsp vanilla extract ¼ tsp salt 1 TBSP lemon zest (from about 1 large lemon) 3 TBSP lemon juice (from about 2 large lemons) 1 TBSP yellow corn meal 1 TBSP all-purpose flour ½ cup butter, melted ¼ tsp cream of tartar Turbinado sugar, for sprinkling (optional)

Lemon Meringue Chess Pie

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A deliciously happy marriage between two classic pies – lemon meringue and chess. They’re so much better together, if you ask me, and this recipe couldn’t be simpler to pull off.

Author: Lauren McDuffie
Yield: 1 nine-inch pie 1x

Ingredients

Scale

One 9-inch pie crust, either a thawed store-bought or your favorite homemade

5 eggs + 4 egg whites, divided

1.5 cups + 6 TBSP granulated sugar, divided

2 tsp vanilla extract

¼ tsp salt

1 TBSP lemon zest (from about 1 large lemon)

3 TBSP lemon juice (from about 2 large lemons)

1 TBSP yellow corn meal

1 TBSP all-purpose flour

½ cup butter, melted

¼ tsp cream of tartar

Turbinado sugar, for sprinkling (optional)

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Instructions

Preheat your oven to 450 degrees F. Adjust the rack to the middle position.
Prepare the pie crust according to package directions. Place it in a 9-inch pie plate, trim as needed, crimp the edges, and prick the bottom all over with a fork. Bake for 8 minutes. Remove from the oven and set aside while you prepare the filling.
Lower the oven temperature to 350 degrees F.
In a large bowl, whisk together the 5 eggs, sugar, vanilla, salt, lemon zest, lemon juice, corn meal, flour, and melted butter. Place your pie plate on a baking sheet (this makes it easier to transfer in and out of the oven). Pour the filling into the pre-baked pie crust and bake for 40 minutes. It won’t be set yet.
Meanwhile, prepare the meringue. In the bowl of a stand mixer or in a large mixing bowl with a hand-held mixer, add the 4 egg whites and ¼ tsp cream of tartar. Mix on med-high until fluffy. Begin adding the sugar in in a slow-steady stream, a tablespoon at a time. Crank the speed up to high and mix until the meringue is very stuff and glossy; takes about 3 to 4 minutes.
When the filling has baked for 40 minutes, remove it from the oven and pile lots of meringue on the top (or, pipe it if you like). Sprinkle with turbinado sugar, if using. Place the pie back in the oven and bake for about 12 to 15 more minutes, until the meringue is nice and golden brown on top and the filling is set.
Cool completely before serving to allow the filling to fully set up.

Keywords: Lemon Meringue Chess Pie

Find it online: https://mykitchenlittle.com/2020/06/09/lemon-meringue-chess-pie/