Lemon Chess Pie

Name: Lemon Chess Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings.
Cuisine: North America, Southern
Ingredients: 1 sheet refrigerated pie crust; 4 large eggs; 1-1/2 cups sugar; 1/2 cup lemon juice; 1/4 cup butter, melted; 1 tablespoon cornmeal; 2 teaspoons all-purpose flour; 1/8 teaspoon salt; Confectioners' sugar, optional

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

1 sheet refrigerated pie crust
4 large eggs
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt
Confectioners' sugar, optional

Directions

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.
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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