I created a play on Lemon Chess Pie. Traditionally, Chess Pie includes white cornmeal that sinks to the bottom to form a fake crust. Since I needed roughly 65 servings of Chess Pie in a small bite-size portions, I decided to serve a lemon curd in a mini phyllo cups. This made preparation much easier, allowed for no baking time, and offered an easy presentation.
The best part: these bite-size “Chess Pies” were served on a large, wooden chess board. That made for a really cool presentation.
Lemon Chess Pie
- lemon zest
- 1/2 cup butter
- 1/2 cup lemon juice
- 1 1/2 cups sugar
- 5 whole eggs
- phyllo pastry shells
In a medium sauce pan, melt butter over medium low heat. Add lemon juice and sugar to pan. Whisk until smooth.
In a separate bowl, beat eggs with whisk until combined. Slowly add eggs to butter mixture, stirring constantly, and cook over medium heat until thick.
Remove from heat and refrigerate until ready to use.
Just prior to serving, pour filling into pre-cooked phyllo pastry shells. Garnish with lemon zest and mint, if desired. Serve cold.