Lemon Chess Pie
A Southern staple, lemon chess pie is elegantly simple and utterly delicious. Brightly flavored with lemon, the sweet and creamy filling is a quintessential staple.
Ingredients
- 1/2 recipe Vinegar Pie Crust, rolled out
- 1/4 cup (4 tablespoons) unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon cornmeal
- Juice of 1 1/2 lemons
Instructions
- Preheat the oven to 350° F (180°C). Line a 9-inch pie plate with the rolled-out Vinegar Pie Crust. (For a particularly crisp crust, consider parbaking the crust per the instructions in the pastry recipe.)
- Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time. Then stir in the cornmeal, followed by the lemon juice, mixing just until combined. Pour the filling into the crust.
- Bake the pie for 35 to 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 63mg | Fiber: 0.3g | Sugar: 30g