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This is my Grandmother's lemon chess pie recipe. I modified it slightly for this article—as a tart with a pressed almond crust on the bottom and a sugary gingham chessboard on top. I like to think she would have approved.

One of my favorite parts of magazine work is the ability to share family recipes. It's a small way of honoring those who loved me so much that they fed me delicious meals and taught me how to cook. That's true love, you know.