Lemon Chess Tart

(9 inch tart)

This simple southern tart/pie is delicious. I have come across quite a few recipes for this and most combine brown and white sugars, use eggs and add one to two tablespoons of corn meal which I didn't have on hand today. I used a bit of cornstarch instead. I'm not certain if the addition of lemon is a less traditional version of this dessert which often contained buttermilk and sometimes a small amount of vinegar.

This lemon chess tart in some respects reminds me of a lemon meringue pie.

1 unbaked 9 inch pie shell
3 tbsp unsalted butter, softened
1/3 cup brown sugar
2/3 cup sugar
4 large eggs
1 tbsp cornstarch
a pinch of salt
1 tbsp minced lemon zest,from 1 large lemon
1/3 cup freshly squeezed lemon juice
1/3 cup milk


Preheat oven to 375°F.

Press the pie crust into an ungreased 9 inch tart pan and set aside.

Beat together the butter and brown sugar.

Add the white sugar, eggs, cornstarch and salt and beat until the mixture is well combined; about 1.5 minutes.

Sir in the lemon zest, lemon juice and milk.

Pour into the prepared tart pan and bake for 5 minutes at 375°F, then lower the heat to 350°F. Bake for another 20-30 minutes or until the custard has set.

Allow the pie to cool completely before serving.