Yesterday was such a great busy day.
I worked from home in the morning. Then Autumn had a Physical Therapy follow-up appointment at Children’s Hospital for her Torticollis that flares up when she is not feeling great (a cold, teething, etc.) Then we drove out to Newton to do a big drop off at Mother’s Milk Bank Northeast. (I’ve now donated just over 1,300 oz (10+gallon) to help out premies!) A quick trip to the grocery store and then we head off to watch The Big G’s softball game. While I don’t play, Price plays along with my office as his office doesn’t have a team.
The game was a success! The team forged a comeback and ended up winning 16-17! We all went a little nuts as everyone was proud of the come back win. Plus, our team has had a bit of a history with the other team. They beat us pretty much beat us every time, but the worst is that they beat us 2 years ago in the championship game so this was such a sweet win!
Ah, it all makes me just love summer so much.
Perfect for summer is this Lemon Chess Pie!
The color and flavor is jsut to bright and happy to me. I would love to serve this at a BBQ or picnic with some fresh berries and whipped cream.
The pie is very light and very lemony. While it’s tart it’s still pretty sweet so there is a nice balance there. The whole thing takes about 5-10 minutes to mix up and then just 40ish minutes to bake. I do suggest that you give it several hours to cool and set up. I know it’s hard to resist the wait but you’ll get a perfectly set, creamy pie then.
Lemon Chess Pie
Make 1 9″ Pie, 12-16 servings
- 1 unbaked pie crust
- 3 eggs, separated
- 1-1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup Meyer lemon juice (preferably use Meyer Lemon)
- zest of 1 lemon
- 1 Tablespoon white vinegar
- 1-1/2 teaspoon vanilla extract
- Preheat your oven to 350 degrees.
- Place the crust in a pie pan and the crimp edges. Set aside.
- In a medium bowl, beat egg whites until stiff peaks form. Set aside.
- In a large bowl, whisk together the egg yolks, sugar, melted butter, lemon juice, lemon zest, vinegar, and vanilla extract until blended. Once combined, gently fold in the egg whites until there are no more white streaks.
- Pour the filling into the pie crust.
- Bake for 30-35 minutes, or until knife inserted in the center comes out clean and is browned on top.
Slightly Adapted from The Spiffy Cookie