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It's not that this Lemon Chess Tart with Shortbread Crust doesn't look good. No, it looks just fine ........... just rather plain. But you know what? It's a major con artist! Yup, you'll see ............ take the first bite and your eyes are sure to as get wide as your taste buds are delighted with the velvety smooth, not too tart, delicious lemon filling.
And then there's the crust ............. oh my! The crust. Wow, golden-crisp, buttery and sweet; a perfect partner to the bright, fresh lemony interior. I've decided this is one of my favorite desserts ........... ever! So just go ahead and pass it by for one of the more glamorous, fancy-looking, multi-named desserts. That will suit me just fine.
I knew the minute I tasted this amazing dessert at a classic, fun little restaurant in southern Virginia, that I'd HAVE to have the recipe. It turns out that all the desserts at The Horseshoe Restaurant in South Hill, Va. are homemade daily, from scratch. And even better than that, they're all made from recipes handed down from generation to generation.
Scott Rogers, the owner of The Horseshoe, uses old family recipes for every dessert he serves in his charming little diner whose history dates back to the early 1900's. It was originally a blacksmith shop (how cool is that!) and now includes a lunch counter in the shape of a horseshoe.
It's the actual area where the horses were tethered as they were receiving their new shoes. This particular recipe came from his great Aunt. Who knows, maybe it originated from her great Aunt? I love it!
We discovered the Horseshoe Restaurant several weeks ago while exploring the South Hill area. We'd taken a long bike ride on a section of the newly completed Virginia Heritage (Rails-to-Trails) bike trail, and were quite famished. We checked with YELP* on our phones, and noticed The Horseshoe was rated quite high (four and a half stars) so we set out to find it.
We weren't disappointed, and were thrilled to find this casual diner offered gourmet burgers, sandwiches, salads and other entrees with an emphasis on local and "farm to table". It was so good we returned a couple days later and had the pleasure of meeting Scott. He pulled up a chair and, as we chatted, Scott explained how he'd been in the corporate restaurant business for years before making the decision to return to his roots (the area where he'd grown up) and open up a diner in South Hill.
Everything we sampled at Scott's nostalgic, historic little restaurant was wonderful; from a fabulous Gyro Burger made with ground lamb from a local farm, to his renowned Fried Green Tomato appetizer - served with a dollop of homemade pimento cheese and a spicy dipping sauce. Oh, and the desserts! Between the two visits we tried three amazing pies, each one delicious, presented beautifully on rectangular plates with dollops of fresh, sweet whipped cream.
I'd order all of the desserts again, but the lemon chess pie had me totally smitten. Scott promised to send me the recipe and I was delighted when I received his email. The recipe looked exactly like many of the recipe cards and scraps of paper I have from my mom; they just knew how to put food together back then and didn't need a lot of details. This is how Scott's Lemon Chess Pie recipe read:
The Horseshoe Lemon Chess Pie
6-Eggs
2 Cups Sugar
½ Cup Lemon Juice
½ Stick Butter (Melted)
¼ tsp. Cornstarch or Flour (yes, that's right - a ¼ TSP)
Dash Salt
Preheat Oven to 350
I would give you some sorta scientific order to mix it all up, but we just throw it all in the bowl and mix 'er up and pour it in a deep dish pie shell and bake 30-45 (Depending on what mood the oven is in for the day) minutes until firm in the middle and golden brown on top!!
So typical of how great cooks prepared delicious food back then! I have arranged it in a more detailed recipe format, (see below) but the bones for my Lemon Chess Tart with Shortbread Crust are exactly the same as Scott's great Aunt's recipe. I used a favorite shortbread-crust recipe of my own for the crust and baked it in a tart pan.
The crust is super easy to put together (in a food processor) and is a perfect complement to the lemon chess filling. If you're in a hurry, you could definitely use a purchased pie shell. It will still be incredible. Either way, I think you'll love it, and it very well may become a favorite at your house too!
P.S. If you're in the vicinity of South Hill, VA, be sure to visit at The Horseshoe. If you're coming down I-85, it's only about 10 minutes off the Interstate! It will be so worth it! Have a slice of lemon chess pie; but be sure to leave some for me!
Shortbread Crust
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup powdered sugar
- ½ teaspoon salt
- 1 ½ sticks cold butter, 6 ounces, cut in small pieces
Instructions
- Lightly spray an 11-inch tart pan with removable bottom with cooking spray. Line a sheet pan with foil or parchment paper for easy clean up (just in case any of the filling bubbles up over the top) if desired.
- Combine all ingredients in the bowl of a food processor. Pulse, with 10 second pulses, until dough starts to form clumps. This will take anywhere from 30 seconds to a minute. Stop as soon as the mixture clumps and turn out into a tart shell. Don't worry if it seems quite powdery at first. It will take longer than a regular pie crust dough. Just keep pulsing until it begins to clump.
- Using your fingertips, press dough evenly up sides of pan and onto the bottom.
- Prick the dough lightly with a fork.
- Cover with plastic wrap or foil and place in refrigerator for 1 hour. This will help keep the crust from shrinking when it hits a hot oven.
- Preheat oven to 425˚F.
- Remove from the refrigerator and remove plastic wrap or foil. Place tart on the prepared sheet pan and bake for 8-12 minutes or until light golden brown. Cool completely before adding the filling and proceeding with directions.
Lemon Chess Tart w/ Shortbread Crust
Ingredients
- 6 large eggs
- 2 cups sugar
- ½ cup lemon juice
- 2 ounces melted butter, ½ stick
- ¼ teaspoon cornstarch or flour
- ¼ teaspoon salt
- Shortbread Crust, recipe above or purchased deep dish pie shell
Instructions
- Preheat oven to 350˚F
- Combine eggs and sugar in a medium size bowl. Stir with a whisk until completely combined.
- Add lemon juice, butter, cornstarch/flour and salt. Whisk until well combined.
- Pour into the prepared shortbread crust (or a purchased pie shell).
- Bake 30-40 minutes or until firm in the middle and golden brown on top
TheKitchenLioness says
Chris, I might have mentioned before that I love , love everything lemon., everything form lemony desserts to lemon dressing...so this lovely Lemon Chess Tart look s exactly like the kind of dessert tart that I would make - so, I will definitely give this recipe a try - as it looks fabulous. I do have one question, do you usually pre-bake your pie crusts?
The post is wonderful too, I. really enjoyed reading about the "Horseshoe Restauarnt.
Have a nice Sunday!
Chris Scheuer says
Hi Andrea! Thanks for your kind comment! I don't always pre-bake my pie crusts. It just depends on the type of pie. I wanted the crust to be nice and crisp with this one so I did pre-bake it. I love that you don't have to mess with the blind-baking though and the pie weights,etc - just a quick stint in the oven!
Veronica says
The photos with the crust front and center makes me shiver a little. I so need it in my life!! I've never ever made a tart. This may be the first one I make!
Chris Scheuer says
You make me laugh Veronica! 🙂
Cailee says
This looks so delicious!! YUM! and your photography is so beautiful! I just found your blog! So nice 🙂 I hope that you have a great rest of your weekend!!
Chris Scheuer says
Thanks for visiting Cailee, nice to meet you!
spoon-stories says
Oh I want so much to taste this lemon-wonder tart^^ Kisses
Paula – bell’alimento says
I want a piece of this pie for sure! Delish!
Kathy says
Chris, Really enjoyed this post! The Horseshoe Restaurant sounds like a perfect place to enjoy a good meal! And the pie is just beautiful…I have so many recipes from my mom or my aunts that read the exact same way! I am bookmarking this pie…give me anything lemon! Have a great weekend!
gloria says
This is really delicious Chris I love all with lemon!!
xx
Angie (@angiesrecipess) says
This is spectacular! The crust and lemon filling...absolutely stunning, Chris.
Debra says
I love little gems like this diner. We use Yelp a lot too to get off the interstates and find the local cafés and eateries like this. So great he shared the recipe with you.
cheri says
My mom has a large lemon tree in her backyard and right now I am looking for great ways to use them up, this looks fabulous, the crust looks amazing.
Kate says
I can hardly wait to make this. We love lemon desserts and I just picked the last of the lemons from our tree.
Chris Scheuer says
I'm jealous that you have a lemon tree Kate, how fun!!
Cathy at Wives with Knives says
This could easily become one of my favorite desserts too. Your crust looks divine and we love all things lemon. Your new look is wonderful, Chris. Your designer did a wonderful job that really shows off your stunning photos and your lovely recipes.
Chris Scheuer says
Thanks Cathy, I appreciate your kind words.
Pamela @ Brooklyn Farm Girl says
I love everything about this recipe (look at that crust!) and it has to smell AMAZING!
J en says
I have an 11" tart pan but it doesn't have a removable bottom -- if I spray it well enough with cooking spray do you think it'll be okay? Thanks!
Chris Scheuer says
I think that will work just fine.
Claire @ Claire K Creations says
I think I have my recipe to welcome the first lemons to my tree this year! I love a recipe with a story. I wish there were more places like this where I live!
Sandra says
A dear sweet soul that used to babysit for us when the kids were little made Chess Pie quite often. At that time baking wasn't on my radar as often as it is now. I've often wondered about the recipe but never searched for it. Thank you so much Chris. Saying that it looks delicious doesn't seem to be enough.
Chris Scheuer says
Oh, so sweet Sandra! I love it when recipes bring back wonderful memories!
Denise Browning@From Brazil To You says
This is pure heaven, Chris! Only to look at this tart makes my heart race and my mouth salivate. This has been a stressful day for me so eating something so delicious like this would be so comforting... Have a great weekend!
Chris Scheuer says
Thanks Denise, I hope tomorrow's a brighter day for youl
Laura (Tutti Dolci) says
You know I love lemon desserts, what a beautiful pie!
Madonna/aka/Ms. Lemon says
Oh my, you have my attention. How wonderful. And the bike ride makes it calorie neutral.
Happier Than A Pig In Mud says
It looks fantastic! I've made a couple chess pies and know I'd love this lemon version:@)
bellini says
My pastry skills leave a little to be desired, so when I see a crust that can be pushed and spread into a tart pan I swoon. I swoon for lemon too.
Chris Scheuer says
I'm the same way 🙂
Monique says
I apologize for how I type in haste..backwards. obviously.Oh lala Monique.
Chris Scheuer says
You are so funny Monique, I do the same thing!
Monique says
Love lemon tarts and shortbread crusts..look at the texture on your crust....splendido!
How nice of Scott to send you teh recipe..Now that's a class act:)
I want a male muffin recipe I just had at a locel patisserie..well not local but 20 minutes away..i tried recreating..they are good..but not teh oens we sampled..:)
Lucky you..:)
Chris Scheuer says
I always ask Monique. Sometimes they refuse but people are often quite generous about sharing recipes 🙂
Susan says
Chris, I do believe you have a winner! Right now...I want a slice of that pie...right now!!
Chris Scheuer says
Thanks Susan, I'm a bit sad that I gave the rest of this away 🙂
sue/the view from great island says
Chris, this is the most beautiful post, the photos are incredible, and how can I resist a lemon dessert? I love historic recipes like this, I have to try it.
Chris Scheuer says
Thanks Sue, what a kind, thoughtful comment!