Martha’s Lemon Chess Pie is a show-stopping treat that will leave anyone that tastes it begging you for the recipe! The homemade crust is perfectly flaky and pairs just right with the creamy and tangy lemon filling. Topped with a delicious, vibrant, and sweet berry sauce, every slice is sure to impress. It’s bursting with zesty lemon flavor with each bite, making it the ideal dessert to serve after any meal. Whether you’re celebrating a special occasion or just looking for a sweet reward, Martha’s Lemon Chess Pie is the way to go!
Ingredients
For the crust:
- 1 cup all-purpose flour
- 1/2 cup sweetened coconut, shredded
- 1/4 teaspoon salt
- 1/3 cup cold butter, cubed
- 3-4 tablespoons ice water
For the filling:
- 6 large eggs, room temperature
- 1 1/2 cups sugar
- 1/3 cup buttermilk
- 1/3 cup lemon juice
- 3 tablespoons cornmeal
- 2 tablespoons lemon zest, grated
- 1/4 teaspoon salt
- ground nutmeg, to taste
- 1/2 cup butter, melted
For the berry sauce:
- 2/3 cup water
- 1/3 cup sugar
- 1 (12-ounce) package frozen unsweetened mixed berries, thawed and drained
- 2 teaspoons lemon juice
Directions
Step 1 –Place the flour, the coconut, and 1/4 teaspoon of the salt in a food processor and process until it is blended.
Step 2 –Add 1/3 cup of the cold butter cubes to the flour mixture and pulse, while adding just enough of the ice water to form moist crumbs, until the dough resembles peas.
Step 3 –Shape the dough into a disk, wrap it in plastic, and refrigerate it for at least 30 minutes or up to overnight.
Step 4 –Preheat the oven to 400 degrees F.
Step 5 –On a lightly floured surface, roll the dough to a 1/8-inch-thick circle.
Step 6 –Transfer the dough to a 9-inch pie plate, trim it to 1/2-inch beyond the rim of plate, and flute the edges.
Step 7 –Line the un-pricked dough with a double layer of foil and fill it with pie weights, dried beans, or uncooked rice.
Step 8 –Bake the crust on a lower oven rack for 8 minutes.
Step 9 –Carefully discard the foil and weights from the crust and bake until it is light brown, about 6-9 minutes.
Step 10 –Cool the crust on a wire rack.
Step 11 –Reduce the oven temperature to 325 degrees F.
Step 12 –In a large bowl, whisk the eggs, 1 1/2 cups of the sugar, the buttermilk, 1/3 cup of the lemon juice, the cornmeal, the lemon zest, the remaining salt, and the nutmeg.
Step 13 –Gradually whisk the remaining melted butter into the filling mixture.
Step 14 –Pour the filling into the crust and cover the edges of the crust with foil to prevent overbrowning.
Step 15 –Bake the pie until a knife inserted in the center comes out clean, about 35-40 minutes.
Step 16 –Discard the foil and let the pie cool on a wire rack.
Step 17 –Refrigerate the pie, covered, until it is chilled, about 3 hours.
Step 18 –In a small saucepan, bring the remaining water and the remaining sugar to a boil and cook until it has reduced to 1/4 cup.
Step 19 –Transfer the syrup to a small bowl to cool completely.
Step 20 –Just before serving, stir the berries and the remaining lemon juice into the syrup.
Step 21 –Serve the pie with the sauce.
