On December 18, 2013, Maw-Maw left us. I wrote the below post on October 12, 2011. In 2005, she made quite a few of us a copy of her cookbook that I still am happy to have in my kitchen. She would take each recipe card and photocopy it, sometimes writing personal notes on them before doing so. Then she assembled all of the pages into sheet protectors and a three-ring binder. She even made cover pages. I still remember going with her to find the cover page paper and supplies at Office Depot. If I had known I had only a couple more years with her, there would’ve been so many more memories I would have loved to have made.
When it comes to her cookbook, it’s true what I’ve written below, if there was a name on the recipe card, it was a good recipe. If she had written “Good!” or “Great!” on it, that was a no brainer as well. Sometimes I just flip through it to see her handwriting. There’s also a pocket on the inside of the binder. In there, I have two “Sorry for your loss” cards that I received when she passed. They are a nice reminder that we are never alone in our sad times.
This post is one of the most popular posts on my site. It has over 26k views, and averages about 50 views a week lately. I think it warrants a revisit so you, too, can make a good ol’ Southern Lemon Chess Pie. Enjoy!
The recipe today is for Lemon Chess Pie. When I called Maw-Maw, I asked her which Lemon Chess Pie recipe to use…she said the one with a name beside it. It didn’t matter whose name it was, it just mattered that there was a name there. That was my new golden rule…If it had a name, or in her handwriting, use it! I wonder what memories people have when flipping through the names of people in their cookbooks?
Lemon Chess Pie by Mrs. Beauchesne
- 2 cups sugar
- 1 tablespoon plain flour
- 1 tablespoon plain corn meal (I know! Right?)
- 1/4 cup butter, melted
- 1/4 cup milk
- 1/4 cup lemon juice
- 4 eggs
- 9″ pie crust
- Preheat oven to 350 degrees.
- Mix sugar, flour and corn meal in a bowl.
- Add eggs, butter, milk, and lemon juice, and beat until smooth and thoroughly blended.
- Pour into a 9” pastry lined pan
- Bake for 35 to 4 minutes or until the top is golden brown.
- Serve warm.
The notes state it makes a thick 9” pie, shimmery and golden inside. Now if that doesn’t say lovin’ from the oven, I don’t exactly know what does. Enjoy!
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