Name: Buttermilk-Lemon Chess Pie
Yield: Makes 8 servings
Ingredients: 2 cups all-purpose flour plus more; 1 teaspoon kosher salt; 1 teaspoon sugar; 3/4 cup (1 1/2 sticks) chilled unsalted butter cut into 1/2" cubes; 1/2 cup (or more) cold buttermilk; 1 1/2 cups sugar; 1/2 cup (packed) light brown sugar; 1 1/2 tablespoons yellow cornmeal; 1 tablespoon all-purpose flour; 5 large eggs, beaten to blend; 2/3 cup buttermilk; 1/2 cup (1 stick) unsalted butter, melted; 1 3/4 tablespoons fresh lemon juice; 1 tablespoon freshly grated lemon zest; 2 teaspoons vanilla extract; Pinch of kosher salt; A 9 1/2"-diameter deep-dish pie pan

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Buttermilk-Lemon Chess PieAnders Overgaard

Tangy buttermilk and fresh lemon juice balance the sweetness in this custardy Southern pie.

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