Lemon Chess Pie with Blackberry Compote

Lemon Chess Pie with Blackberry Compote
Photo by Romulo Yanes

Ingredients

  • ¾ cup all-purpose flour
  • 1/8 teaspoon salt
  • 4 teaspoons grated fresh lemon zest
  • 1/8 teaspoon salt
  • 6 large eggs
  • 2 ½ tablespoons water
  • 6 tablespoons buttermilk
  • + 10 more ingredients
    • 6 tablespoons fresh lemon juice
    • 3 tablespoons yellow cornmeal
    • 1 ½ cups sugar
    • 1 pinch freshly grated nutmeg
    • 16 teaspoons unsalted butter
    • 1 teaspoon sugar
    • ½ cup unsalted butter
    • 1/3 cup unsweetened desiccated coconut
    • pie weights or raw rice
    • blackberry compote

Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.) Flatten dough into a ...

View full recipe at Epicurious

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