Lemon Chess Pie
- 1 pie crust, premade or from scratch
- 2 cups sugar
- 2 tablespoons cornmeal
- 5 large eggs, lightly beaten
- 2/3 cup buttermilk
- 1/2 cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon rind
- 3 tablespoons lemon juice, freshly squeezed
- Preheat oven to 350 degrees.
- Prepare a pie crust, premade or from scratch, in a 9-inch deep-dish pan.
- Blind bake the pie crust in the oven until golden brown, ~ 10-15 minutes.
- Combine the sugar and cornmeal in a large bowl.
- Blend the eggs and buttermilk in a dish.
- Add the eggs/buttermilk to the sugar/cornmeal bowl and stir until blended.
- Stir in butter, vanilla extract, lemon rind, and lemon juice.
- Pour the mixture into the pie crust shell.
- Bake at 350 degrees until the filling is set and golden brown, approximately 45 minutes.
- Let the pie cool and cover and chill to preserve.
Salted Butter Coffee
This recipe is about making bad coffee tolerable. Bad coffee is bitter, generally the result of automatic coffee makers overheating the water. Even if you're a coffee snob, you don't always have access to a high-quality brew. Or you might not have the time to make your own. Salted butter to the rescue. Butter is a healthier replacement for the high-sugar milk and artificial sweetener one would usually add to make crappy coffee better. The salt counteracts the bitterness. If you want to stick with straight black coffee, just add a pinch of salt to your cup and stir.
If you're using high-quality coffee, stick with unsalted butter.
- brewed coffee
- salted butter, 1/2 to 1 tablespoon per cup of coffee
- handheld milk frother
- Grab your favorite coffee mug.
- Drop the salted butter in the mug.
- Pour enough coffee in the mug to just cover the butter.
- Put the mug in the microwave for 22 seconds (22 because less keys to press).
- Grab the handhelf milk frother and run it in the milk and butter mixture until the butter is emulsified.
- Top off the mug with more coffee.
- Enjoy (or at least tolerate).
Last updated April 17, 2016