Lemon Chess Pie
8 servings
75 minutes
Lemon chess pie is a refined delicacy of Mediterranean cuisine, combining the subtle tartness of lemon with a delicate, melt-in-your-mouth texture. This dessert traces back to the traditions of Mediterranean baking, where fresh citrus plays a key role in adding freshness and sophistication to dishes. Honey layers create a harmonious base, while the cream made from lemon juice, eggs, and sugar fills the pie with rich flavor, balancing sweetness and acidity. Baked to a golden-brown hue, the pie develops a light caramel crust, and after cooling, its taste deepens even more. It is best served chilled, possibly with a cup of strong tea or freshly brewed coffee to highlight the rich citrus notes.
1
Preheat the oven to 180 degrees
2
Poke the pie crust with a fork.
3
Bake for 10 minutes.
4
Set the finished cake layer aside.
5
Reduce the temperature to 165 °C.
6
Mix sugar and corn starch in a large bowl.
- Sugar: 1.5 glass
- Cornstarch: 4 teaspoons
7
Mix in the lemon zest.
- Lemon zest: 2 teaspoons
8
Crack the eggs one by one.
- Chicken egg: 4 pieces
9
Pour the mixture onto the cake base.
- Sugar: 1.5 glass
- Cornstarch: 4 teaspoons
- Lemon zest: 2 teaspoons
- Chicken egg: 4 pieces
- Freshly squeezed lemon juice: 0.3 glass
- Clarified butter (ghee): 5 tablespoon
10
Bake until golden brown for 50-60 minutes.
11
Cool to room temperature before serving.
