Lemon Chess Pie

• portions: 10 servings
• temps actif: 25 minutes
• temps total: 6 hours 33 minutes

Ingrédients

1 homemade pie crust (or use store-bought refrigerated pie dough)

5 large eggs

1 ½ cups granulated sugar

1 tablespoon lemon zest (from about 1 lemon)

3 tablespoons fresh lemon juice (from about 1-2 lemons)

1 tablespoon yellow cornmeal

1 tablespoon all-purpose flour

¼ teaspoon salt

½ cup unsalted butter (melted and cooled slightly)

Instructions

Prepare the pie crust according to the recipe and chill for at least 1 hour.

On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Freeze for 20 minutes.

Adjust the oven rack to the upper-middle position and preheat the oven to 450°F.

Whisk the eggs, sugar, lemon zest, lemon juice, cornmeal, flour, and salt together in a large bowl. Whisk in the butter. Set aside until the crust is finished baking.

Bake the crust for about 8 minutes, until it looks dry and small bubbles begin to form on the surface. Remove and lower the oven temperature to 325°F.

Give the filling a quick whisk then pour it into the hot pie crust. Bake for 35-40 minutes, until the surface is light brown and the center jiggles slightly when shaken.

Cool on a wire rack for 4 hours before serving.

Notes

Use regular yellow cornmeal not stone-ground for best results.

Make ahead tip

Pie will keep for up to 2 days covered in plastic wrap and stored in the refrigerator

Nutrition

• Taille de Portion: 1 slice
• Calories: 314 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 6 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 106 mg
• Sodium: 161 mg
• Glucides Totaux: 40 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 30 g
• Protéines: 4 g