My husband says that I make too many pies. I think he’s crazy, there’s no such thing. And since my parents are coming into town this weekend, I thought I’d make my dad’s favorite, lemon chess topped with meringue!
If you’re not familiar with a chess pie, it’s a Southern staple, and is great any time of year. The addition of lemon and fluffy white meringue makes it great for a hot summer day. I don’t know anyone else who puts meringue on top of a chess pie, but our country club in Louisville apparently made it this way when my dad was a kid, and it is a really lovely addition.
Lemon Chess Pie with Meringue
- 1 unbaked single pie crust
- 1 tablespoon flour
- 1 tablespoon cornmeal
- 1 cup sugar
- pinch of salt
- 3 large eggs + 1 yolk
- zest of 1 lemon
- juice of 2 lemons
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
For the Meringue topping
- 4 egg whites
- 6 tablespoons sugar
- pinch cream of tartar
- Preheat the oven to 350 degrees
- Roll out pie dough and line 1 9-inch pie plate, set aside
- Mix together the dry ingredients (flour, cornmeal, sugar and salt), and then whisk in eggs and lemon zest until combined.
- Slowly mix in the lemon juice, butter and vanilla.
- Pour filling into the prepared crust and bake for 35 minutes or until the filling is set and does not jiggle when you shake it.
- While the pie is baking, prepare the meringue by putting the egg whites and cream of tartar in the bowl of a standing mixer (you may also use a glass or metal bowl and a hand mixer) with the whisk attachment. Mix on high until the egg whites are fluffy, then slowly add sugar and continue to mix until they come to soft peaks.
- When the pie is finished, top with the meringue and return it to the oven for 10 minutes, or until the meringue is golden.
This pie is best served chilled.