Chess Pie

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.

Recipe Ingredients:

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

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Cream the butter and sugar and add the egg yolks one at a time. Beat thoroughly after each addition.
3. Blend in the grated lemon rinds, the salt and the lemon juice.
4. Spread filling into the pie or tart shells and bake in oven for 25 to 30 minutes.
5. Cool completely.

Makes 6 to 8 servings.