Lemon Chess Pie
An old-fashioned lemon pie simply at its BEST!
Servings: 8
Ingredients
- 5 extra-large eggs
- 1 ¾ cup plus 1 teaspoon granulated sugar
- 1 tablespoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons fine ground cornmeal
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- ½ cup (4 ounces) unsalted butter, melted and cooled slightly
- 1 (9-inch) pie shell, well chilled then placed in the freezer for 20 minutes
Instructions
- Place the oven rack in the upper-middle position and preheat the oven to 450ºF.
- In a large bowl, whisk together the eggs, 1 ¾ cups of the sugar, lemon zest and juice, cornmeal, vanilla, and salt until combined. Add the butter and whisk until smooth; set aside.
- Poke pie shell all over with a fork. Place the pie shell on a baking sheet and bake until small bubbles appear and the surface begins to look dry, about 8 minutes. Remove from the oven. Reduce the oven temperature to 325ºF.
- Whisk filling again to recombine. Pour the filling into the warm pie shell and bake until the surface is light brown and the center jiggles slightly when shaken, about 40-45 minutes. Remove from the oven and sprinkle the top with the remaining teaspoon of sugar. Cool completely on a wire rack, about 4 hours. Serve. (Pie can be refrigerated, covered with plastic wrap for up to 2 days.) Enjoy!
Nutrition
Calories: 211kcal | Carbohydrates: 13g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 161mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 355IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg
