4 large eggs, at room temperature
1 1/2 cups sugar
1 Tbsp. white or yellow cornmeal
1 Tbsp. all-purpose flour
1/4 tsp fine sea salt
1/2 cup melted butter, cooled to room temperature
1/2 cup buttermilk, at room temperature
Grated zest of 1 lemon
Juice of 1/2 lemon
1 tsp pure vanilla extract
1 pie crust Preheat the oven to 350 degrees. In a bowl, whisk the eggs until smooth. Add the sugar, cornmeal, flour and salt. Whisk well to combine. Add the butter, buttermilk, lemon zest, lemon juice and vanilla extract. Whisk well to combine. Pour into pie shell. Bake until golden brown and a knife inserted into the center comes out clean, 35-40 minutes. (Mine takes at least 40 minutes.) The pie may puff and crackle during baking, which is fine. It will settle as it cools. Remove to a rack to cool completely before slicing and serving. Recipe from "Bon Appetit, Y'all" by Virginia Willis.
Saint Street Inn opened in Lafayette, Louisiana, in August, serving farm-to-table food to the city's Saints Streets neighborhood. This time of year, owners Mary Tutwiler and Nathan Stubbs are taking advantage of in-season fruits like satsumas and Meyer lemons. The restaurant's baker, Gaylen Delcambre, is currently serving a Meyer Lemon Tart on the dessert menu. The recipe is an 1985 Martha Stewart one and the dish a Thanksgiving favorite for its refreshing tartness after a heavy meal of turkey and stuffing. Delcambre suggests taking sugar and bruleeing the top or just serving the tart with a dollop of whipped cream. 2 cups sugar
1 cup lemon juice
Zest of 3 Meyer lemons
2 sticks cold butter, cut into cubes
12 egg yolks
1 pie crust (recipe below) Whisk all ingredients except butter well, then cook on medium heat stirring constantly until bubbly and thickened. Remove from heat and pour into a large bowl through a sieve to remove zest. Gradually beat in butter and then pour into prepared crust. Put in fridge uncovered for two hours then remove and keep at room temperature. Decorate the top by piping a beaten egg white or whipped cream around the edges. Pie Crust 1 1/4 cups flour
1/8 cup sugar
Pinch of salt
The Thanksgiving staple from owner of Georgia's Chicken And the Egg restaurant.
A classic version from The Pie Hole in Roswell, Georgia.