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Published Nov 24, 2016

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It’s Thanksgiving Day in America, and since Thanksgiving usually involves getting together with loved ones and eating yummy food, we have a tradition of posting a recipe (for food, not glaze!) on Ceramic Arts Network.

Today’s recipe is for Lemon Chess Pie and it comes from Tennessee potter Lindsay Rogers. You can learn Lindsay’s cool stencil technique in this post in the Daily archive. – Jennifer Poellot Harnetty, editor

P.S. For tips on how to blend local and commercial clays as well as instructions for throwing and texturing a plate make sure to check out the rest of Lindsay’s article in the July/August 2016 issue of Pottery Making Illustrated.


Lemon Chess Pie

This is one of my favorite recipes from childhood. Perfect in summer and fall, the warm yellow of this pie is as beautiful on the plate as it is delicious!

1 cups sugar

4 tsp cornstarch

1–2 tsp finely grated lemon peel

4 room temperature eggs

1⁄2 cup fresh lemon juice

5 tbsp unsalted butter—melted and cooled to room temperature

1 pie crust

Instructions:

Sift cornstarch and sugar together in a mixing bowl, removing any lumps. Next, stir in the lemon peel and beat in the eggs one at a time. Blend in the lemon juice and butter—the mixture should be somewhat tart. Pour the mixture into the prepared pie shell and bake for 50–60 minutes, the filling will puff up and the top will turn golden brown. Before removing from the oven, tap the side of pan to make sure it is solid in the center. Wonderful served warm or cool!