Lemon Chess Pie
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
YIELD: 8 servings.
This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky
Ingredients
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1 sheet refrigerated pie crust
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4 large eggs, room temperature
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1-1/2 cups sugar
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1/2 cup lemon juice
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1/4 cup butter, melted
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1 tablespoon cornmeal
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2 teaspoons all-purpose flour
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1/8 teaspoon salt
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Confectioners' sugar, optional
Directions
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1.
Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt.
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2.
Pour into crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. If desired, garnish with confectioners' sugar.
Nutrition Facts
1 piece: 363 calories, 15g fat (7g saturated fat), 113mg cholesterol, 219mg sodium, 54g carbohydrate (39g sugars, 0 fiber), 4g protein.
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