What is lemon chess pie made of?

Lemon chess pie is made of sugar, butter, eggs, cornmeal, lemon juice, and sometimes additional ingredients like milk or buttermilk.

What is the difference between chess pie and regular pie?

Chess pie is a type of pie that originated in the southern United States. It is characterized by a sweet filling made from sugar, butter, eggs, and a small amount of flour or cornmeal. The filling has a dense, custard-like consistency and a rich, sweet flavor. Chess pie is often flavored with vanilla, lemon juice, or vinegar. Unlike regular pie, chess pie does not typically have a top crust and is usually served at room temperature.

What is the liquid at the bottom of the lemon meringue pie?

A bright and creamy lemon curd (lemon + eggs + sugar) forms the base of a classic lemon meringue pie.

Why does my lemon meringue pie get soggy?

Lemon meringue pie can get soggy due to excessive moisture. Pre-baking the crust is one way to help prevent this from happening.

The Best Sparkling Lemon Meringue Chess Pie

Lemon Meringue Chess Pie

Print Recipe

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

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One 9-inch pie crust, either a thawed store-bought or your favorite homemade
5 eggs + 4 egg whites, divided
1.5 cups + 6 tablespoons granulated sugar, divided
2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon lemon zest (from about 1 large lemon)
3 tablespoons lemon juice (from about 2 large lemons)
1 tablespoon yellow corn meal
1 tablespoon all-purpose flour
1/2 cup butter, melted
1/4 teaspoon 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 teaspoon of 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 stiff 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.

Find it online: https://mykitchenlittle.com/2024/06/03/lemon-meringue-chess-pie/