Reviewed: Apr. 27, 2013

Yep, made it several times and used buttermilk in lieu of the milk or 1/2 buttermilk and 1/2 half'n'half. Pretty creamy stuff. Used 1/2 teaspoon intense natural lemon extract with the zest. All these little changes are fine. Only commnent otherwise is the oven setting may be too high and the time too short. I moved it back to 300F and let it cook 20 min longer and it really set up. At 350F and 40minutes it didn't set up in the center. Also when you lower an oven setting and increase the cook time, more H2O evaporates and that contributes to the custard to set easily. But not an issue really.

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Reviewer:

Moscowjoe

Reviewed: Apr. 12, 2013

Loved it!!! Perfect chess pie recipe!

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Reviewer:

chakebu

Reviewed: Mar. 19, 2013

Yes this is a awesome chess pie. I double up on the lemon flavor and before cooling in the refrigerator I put a little more lemon juice on top of the pie to settle in more flavor.

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Reviewer:

Dottie11

Reviewed: Jan. 21, 2013

I followed the directions exactly, used real butter and everything...but this turned out so greasy-buttery for me, and the texture was odd - as another reviewer said, it's like it's trying to be a hybrid of a chess and a custard pie, but not really succeeding at either. Plus, there wasn't enough lemon flavor as others have said. Thanks for the recipe; it wasn't bad, but I think I will look for another lemon chess pie to better suit my personal preferences.

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Reviewer:

TribePride

Cooking Level: Intermediate

Reviewed: Dec. 24, 2012

I used 1 cup sugar instead of 2 cups, and 1/2 cup passion fruit juice instead of 1/4 cup lemon juice. I decreased the amount of milk to 3/4 cup. I'm glad I took others' advice to decrease the sugar; it was sweet enough with the changes. Tastes way better after it's been chilled. I will definitely make it again.

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Reviewer:

nikita

Reviewed: Dec. 24, 2012

Was a big hit for the holidays! Used Meyer lemons; used a 1/3 cup lemon juice and a little less zest. Hubby loved it!

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Reviewer:

Tracey

Reviewed: Nov. 6, 2012

I made this pie today on Election Day & it was easy & turned out perfect. I used a roll out Pillsbury crust in a 9 inch pie plate & cooked at 350 for 45 minutes,and it was very delicious. I used only one cup sugar (by accident but it tasted great!)& 1/2 cup of lemon (because we like it tart),real butter,& fat free milk. Great easy recipe! Thanks for sharing! (and we LOVE Bill Clinton!!) ; )

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Reviewer:

saracheri

Cooking Level: Expert

Reviewed: Jul. 15, 2012

Soooo GOOD!

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Reviewer:

cherylml

Reviewed: Jun. 24, 2012

I left off the corn meal. To compensate, I used 1/2 cup of milk.

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Reviewer:

Julie

Reviewed: Jun. 12, 2012

It took 50 minutes to bake to get center set, but the taste is lemony without being in your face, and sweet without being overly so. A little tweaking next time with time and a half-recipe, and we'll be in 5-star territory. Easy and delicious.

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