One of my favorite pies is a Key Lime Pie. It takes a bit of work as you have to make a pastry crust that has to be baked ‘blindly’ before baking it with the filling, but it is worth it. A pie that is almost as good is this very easy Lemon Chess Pie, from RemCooks.com. The texture is like velvet and it has a very nice sweet lemony flavor. I had never heard of a Lemon Chess Pie before. The difference with my Key Lime Pie is that it does not have a separate crust. The crust and the filling are one. This also makes it a very easy pie to make: just blend all the ingredients together, pour them into a buttered pie dish, and bake. It is that easy. Thanks to Baby Lady for this great recipe! When I first saw this recipe, I was surprised at how easy it looked. I tried it, and it turned out great! Of course it is very easy to substitute lemon with lime and turn this into a faux Key Lime Pie as well.
Baby Lady uses Bisquick Baking Mix, which is not available in the Netherlands. Richard kindly provided what to substitute for this, and it works. This is so easy that I bet even guys who usually don’t bake like Conor or ChgoJohn should give this a try… 😉
Ingredients
For a 24 cm (9″) pie
270 grams (1 1/3 cup) sugar
80 grams (1/2 cup) flour
3/4 tsp baking powder
1/4 tsp salt
240 ml (1 cup) 1 cup buttermilk
115 grams (1/2 cup) butter
1 tsp pure vanilla extract
2 lemons
3 eggs
Preparation
Melt the butter and allow to cool. Preheat the oven to 180C/350F.
Butter a 24 cm (9″) pie dish. An easy way to do this is to use the butter wrapper.
Zest the lemons.
Juice the lemons.
Combine all the ingredients in the blender. (The butter should be cooled off sufficiently as to not inadvertently cook the eggs.)
Blend until smooth.
Pour this into the buttered pie dish.
Put into the oven at 180C/350F (static oven, not ventilated).
Bake for 40 minutes.
Allow to cool to room temperature.
It looks nice to sprinkle with confectioner’s sugar before serving. If serving as a dessert, I would recommend Moscato d’Asti as a superb wine pairing.
Stefan's Gourmet Blog 
This pouring shot thing is beginning to get me down. Everybody is at it!
Lovely pie even if I am not impressed with the pouring shots!
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😉
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You guys have buttermilk in Holland? It figures, the land of milk and cheese. Impossible to find in Italy
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Naturalmente, è disponibele ovunque!
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I am not sure about this recipe, but I have been substituting buttermilk with sour milk (mix 1Tb vinegar in 1 cup milk and wait for ~5min) successfully in recipes so far.
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Thank you windykitchen. I had never thought of it but it’s a great idea for when Italians ask me for that particular substitution. Maybe with a bit of cream added for a fuller body if needed
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My son says he wants to make this pie sometime this week. I will let you know how he does. He loves all lemon desserts.
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Great! I think he’ll love it!
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I am more tempted to make it now that it doesn’t have a cake mix on the ingredient list. I bake quite a bit and I get really irritated when people ask me what cake mix I used to make such a good cake, so I’ve been avoiding using mixes 🙂
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I avoid it too! I want to know what goes in there. Cooking (and baking) from scratch is my thing.
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This pie looked good when I saw it at Richard’s site and your rendition hasn’t changed my opinion one bit. This sounds and looks fantastic and now that you’ve thrown down the gauntlet, I’ve little choice but to give it a try! Thanks, Stefan. 😉
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Sorry about that :-)))
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Hi, I followed a link from John’s Blog. That pie sure does look good and easy. I am on to it:)
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Hi, Stefan. Baby Lady is tickled you posted her easy to make lemon chess pie. I don’t think I have ever seen a more simple pie to make and it tastes really good. One of these days I am going to post a completely scratch lemon chess pie with traditional crust and all and compare it to the easy one in time, difficulty, quality and taste differential. It should be fun.
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