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 CAD.
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 CAD archives. – Jennifer 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.
Gift subscription specials are back! For a limited time, you can subscribe to PMI print edition and share to love with a friend at no additional cost! Every issue of Pottery Making Illustrated contains useful information on techniques, tools, glazes, supplies, and equipment…plus, a magazine can handle a little clay dust, so you can take it into the studio without worry! Sign up for you and a friend today. Maybe your friend will return the favor next year!
Lemon Chess Pie
by Lindsay Rogers
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
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’s solid in the center. Wonderful served warm or cool!