Lemon Chess Pie Recipe
Prep Time:
15 minutes
Cook Time:
43 minutes
Servings:
6 Servings
Ingredients
  • 1 9-inch prepared pie crust
  • 5 eggs
  • ¼ cup whole milk
  • 1 ½ cups granulated sugar
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
Directions
  1. Preheat the oven to 450 F.
  2. Place the prepared pie crust in a 9-inch pie plate so it covers the bottom and the sides. Cut off the excess and finish the edge however you like. Prick the bottom of the pie crust with a fork and place it in the freezer while you prepare the filling.
  3. In a large bowl, whisk together the eggs, whole milk, sugar, lemon juice, lemon zest, cornmeal, flour, and salt until combined. Slowly whisk in the butter, and set aside.
  4. Remove the pie crust from the freezer and bake for 8 minutes. Remove from the oven.
  5. Reduce the oven temperature to 350 F.
  6. Whisk the lemon filling once more and pour it into the pre-baked pie crust. Bake again for 35-40 minutes, until lightly browned and still jiggly in the center.
  7. Remove from the oven and allow to cool completely before cutting and serving.