Crawling out from the depths of my kitchen…


Happy New Year!

I apologize for my long leave of absence. I’m not even really sure where the time has gone. It went from getting married, to starting a pie business, to leaving for Christmas, to a week after the new year in about three seconds flat.

But, I’m glad to be back.

And guess what I’ll be sharing today…

That’s right.

More pie!

Wes has been under the weather and the Dallas rain has kept me from doing any photography this week, so I thought I would share some pictures of my most recent pie creation. This lovely meyer lemon chess pie…

We were in McAllen for a few days over Christmas and one of our neighbors had a meyer lemon tree that was just filled to the brim with ripe lemons. Wes and I had to get a few before we left. We ended up coming back to Dallas with around 30 lemons.

I couldn’t let them go to waste!

Needless to say, there have been quite a few meyer lemon creations in the last week or two.  I found a great recipe for meyer lemon Panna Cotta that I’m just dying to try.

Since we last talked, Pie Flutin’ Pastries has been very busy. Lots of orders have been completed and Uncle Uber’s is even re-selling a few of our tarts, which is very exciting. I’ve been working on coming up with a few Valentine’s day specials and new fillings. Needless to say, most of my experimenting in the kitchen has been with pies.

Wes did smoke an 8 pound brisket on the Green Egg this weekend. It was our first long cook. Overall it turned out pretty good, although the cut of meat we purchased with a bit disappointing. Next time we will have to make sure to talk to the butcher before investing in a large cut of meat. It was just way too fatty. We still were able to get two full meals out of it. But at 8 pounds, you would think we would be eating that thing all week!

Hope everyone is having a lovely 2013 so far. New recipes and pictures next week!

Lemon Chess Pie
  • 1 batch pie dough
  • 2 cups sugar
  • ½ cup butter, softened
  • 5 eggs, beaten
  • 1 cup milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornmeal
  • ¼ cup fresh lemon juice
  • 3 tbsp lemon zest
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine sugar and butter until creamy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
  3. Bake for 40 minutes or until center has set.

One Reply to “Crawling out from the depths of my kitchen…”

  1. I have been looking for a lemon chess pie recipe — one like my g’mother used to make — and this recipe sounds like the one she used. Thank you for posting this on FB.

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