Yields two 5-inch pies, using these pans. Inspired by Michelle at Hummingbird High’s Meyer lemon chess pie, in turn adapted from the Four and Twenty Blackbirds recipe, and by Adrianna at A Cozy Kitchen’s chamomile buttermilk pie.
For the crust, I used Courtney’s ever-reliable recipe and tips, but only a quarter of the full recipe. You may find it easier to make a full batch and freeze portions, as I tend to do from time to time. I also consulted Adrianna’s helpful guide (especially for the tip on grating butter), and Michelle’s instructions on prebaking.