Hailing from England, this old-time, sugary-sweet custard pie is generally composed of eggs, butter, sugar and flavoring. The origin of the name may have come from the term "pie chest", another name for a pie safe, a screened cabinet used in the olden days to cool and store pies "safe from flies". This version is James Beard's recipe for chess pie.
1/2 cup butter
1 cup granulated sugar
3 egg yolks
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/4 teaspoon salt
2 tablespoons lemon juice
1 (9-inch) pastry shell, uncooked, or 6 individual tart shells, uncooked
- Preheat oven to 350°F (175°C).
- Cream the butter and sugar and add the egg yolks one at a time. Beat thoroughly after each addition.
- Blend in the grated lemon rinds, the salt and the lemon juice.
- Spread filling into the pie or tart shells and bake in oven for 25 to 30 minutes.
- Cool completely.
Makes 6 to 8 servings.