Today: A winter pie that still manages to be bright and tangy.
Lemon Chess has garnered a close following in our pie shop. It appears most often on the menu during the winter months, when fresh fruits are scarce on the East coast and we source from the West coast for its bounty of citrus. This tangy but rich custard is a longtime favorite of our pie shop customers.
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Lemon Chess Pie
Serves 8 to 10 people
Zest of 1 lemon 1 2/3 cup cups of granulated sugar 1 tablespoon stone-ground yellow cornmeal 1 tablespoon flour 1/2 teaspoon kosher salt 5 tablespoons unsalted butter, melted 5 large eggs 2/3 cups heavy cream 7 tablespoons fresh lemon juice (from about 3 lemons) 3 tablespoons fresh orange juice 1/2 teaspoon vanilla extract
To win a copy of The Four & Twenty Blackbirds Pie Book, tell us in the comments: What is your favorite winter pie? We'll pick winners at random at the end of the week! (Unfortunately, we can only ship domestically.)
Sisters Emily Elsen and Melissa Elsen were born and raised in the rural farm town of Hecla, South Dakota. Their mother and her sisters owned and operated the popular local restaurant, the Calico Kitchen, for which their grandmother Liz made all the pies. After pursuing different careers—Melissa in finance and Emily in sculpture and photography—they established their business in Brooklyn. They originally custom-baked pies in their apartment before opening Four & Twenty Blackbirds pie and coffee shop in 2010. Named “Artisan of the Year” by Time Out New York in 2011, they have received critical praise for their pies and have been featured in a variety of food media including the Food Network and the Cooking Channel, in the New York Times, Martha Stewart Living, and New York magazine.