When we moved to Macomb, Illinois, we found a sweet cherry tree full of cherries in our back yard. A neighbor asked David, aged 10, if he liked cherry pie. He said that he really didn't know because he had only ever had pecan or lemon chess. That wasn't qauite true, I don't think, but he wasn't off by much. Berries and other fruits were usually made into cobblers.
This pie is just about as rich as a pie can get, rivaling pecan pie, in my opinion. It is pretty much a special occasion pie and served in thin slices. Mother made it frequently for holidays, but I don't think Mrs. Williams did.
One year when we were living in Huntsville, Uncle Hubert, his daughter and several grandchildren came up to visit while Mr. Williams was there. We had people all over the place. It was lots of fun, but a bit confusing for the cook. I put two lemon chess pies into the oven and not until 15 minutes later noticed a bowl with sugar in it sitting on the counter. Not knowing what else to do, I took the pies out of the oven, scooped all the pie part out into the bowl of sugar, stirred vigorously, poured it back into the crusts and put them back into the oven. They were the strangest looking lemon chess pies I ever saw, but they tasted okay.
Lemon chess pies as made by members of our family are quite tart. We really are happiest when they make your lips pucker, but after serving them uncomfortably tart to Tracy's family, I have toned things down a bit.
When we were growing up, Southern Baptist receptions, showers and other celebrations in Jarratt usually had lemon crust tartlets and pecan tassies with cheese straws or wafers and tiny salty country ham biscuits to "take the sweet taste out of your mouth." I can't prove that this expression was invented by our family, but the Robinsons certainly took it to heart. A small plate of country ham slivers was passed around after every holiday meal when ham was served. Bubba and I agreed that even when you were so full you couldn't eat another bite, you could still find room for a bite of ham to "take the sweet taste out of your mouth."
Sister in law Dianne and I are going to make lemon chess tartlets for niece Sarah's wedding in Virginia a week from Saturday, and since I haven't made them in a long time,I decided to make a practice batch for Del and the three men who are building the humongous closet in our basement. They passed the wedding worthy test, so here is the recipe.
As you will notice when you read the recipe, this pie is quite rich, so cut it into thin slices, and be sure to refrigerate. All those eggs could could cause problems if you don't.
Recipe:
2 c. sugar
2 T. finely grated lemon zest
1 T. flour
1 T. white plain stone ground corn meal (or additional T flour)
4 beaten eggs
1/4 cup melted and cooled butter
1/2 c. fresh lemon juice, or a little more for puckery lips
1/4 c milk
Whisk all ingredients until thoroughly combined. Pour into 9" pastry shell. Bake 50-60 minutes in preheated 350 degree oven. Tooth pick will come out clean.
Tartlets:
One recipe of filling will make 69 tarts when baked in shells approximately 1 and 3/4" across and 1" deep. I use a scoop that holds almost 1 T. filling. Two pie crust sheets from the refrigerator case (one box) will make 48 shells when cut with a 2 and 1/4" cutter.
Note: If buying pans, I suggest you try to get this size for optimum lemon filling/crust ratio. I also recommend getting the 48 cup pans. It makes it so much easier when making a big batch of tartlets.
My computer has gotten indigestion or something. Maybe it's being exposed to all this food talk. I'll be sharing with Del for a bit, so things will be somewhat sporatic. We'll also be in Virginis for a couple of weeks, so I may not have internet access.
No comments:
Post a Comment