Lemon Chess Pie
Equipment
- Baking pans
- bowl
- Whisk or mixer
Ingredients
- 1 9-inch pie shell, at room temp
- 1 tablespoon cornmeal
- 1 ½ tablespoon cornstarch
- 1 ⅔ cups sugar 330 g
- ½ teaspoon salt optional
- 6 tablespoon unsalted butter melted
- ¾ cups lemon juice freshly squeezed (you’ll need about 3 lemons). If you prefer yours less tangy, use ½ cup lemon juice and ¼ cup water.
- 5 large eggs at room temperature
Instructions
- Heat the oven to 400° F (205° C).
- Using a fork, prick the bottom and sides of the pie crust. Bake for about 10-11 minutes or until slightly golden brown. Let it cool before adding the filling.
- Meanwhile, prepare the filling. Whisk together cornmeal, cornstarch, sugar, and salt until you see no more lumps. Then whisk in the melted butter, lemon juice, and eggs for about 2 minutes or until homogeneous and bubbly.
- Make sure to whisk the eggs well because you don’t want to taste the eggs in the baked pie.
- Pour the filling into the cool pie crust and decrease the oven temperature to 375° F (190° C).
- Place the pie onto a large baking sheet and bake on the middle rack of the oven for 45-50 minutes, or until the filling is set and golden brown.
- If the pie crust appears to be browning too much, place a foil ring around the edge of the pie crust.
- Let the pie cool completely on a rack. Chill in the fridge for a few hours before slicing. This will allow the filling to set well.
Recipe Video
Recipe Notes
Nutrition
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