Lemon Rub Pie

Name: Lemon Rub Pie
Yield: makes one 9-inch pie/serves 8 to 10
Ingredients: 1 1/4 cups sugar; 8 tablespoons (1 stick) unsalted butter, softened; 3 large eggs, separated; Zest and juice of 2 lemons; 1 tablespoon water; 1 tablespoon cornmeal; 1/2 teaspoon kosher salt; 1 unbaked 9-inch Cornmeal Crust (recipe follows); 1 1/4 cups all-purpose flour; 1/4 cup fine yellow cornmeal; 1/4 cup sugar; 1 tablespoon freshly grated lemon zest; Pinch of freshly grated nutmeg; Pinch of kosher salt; 1 large egg yolk, chilled; 2 tablespoons heavy cream, chilled; 1 teaspoon pure vanilla extract; 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces; (makes one 9- or 10-inch pie or tart crust)

December 14, 2011

It’s no wonder that this intensely lemony custard pie, which is a close relative of chess pie, is a favorite of Southern seafood restaurants like the Catfish Hotel in Shiloh, Tennessee—it’s got just the sort of pucker-inducing, palate-cleansing properties you need to set you straight after a heavy meal of fried catfish and hushpuppies. In this version, I use Cornmeal Crust to play off the cornmeal in the custard.

Recipe notes

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