Lemon Chess Pie Recipe
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Loading... - Bagayoko Rama
- 06 Mar 2023
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A classic chess pie with a bright and tart lemon butter filling.
YIELD Serves 6 to 8, Makes 1 (9-inch) pie
PREP TIME 10 minutes to 20 minutes
COOK TIME 35 minutes
INGREDIENTS
4 large eggs
1 homemade or store-bought pie crust, thawed if frozen
6 tablespoons unsalted butter
2 large lemons
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon finely ground cornmeal
1/4 teaspoon kosher salt
INSTRUCTIONS
Place 4 large eggs on the counter and let come to room temperature, about 1 hour.
If needed, roll out 1 pie dough into a 12-inch round. Line a regular 9-inch pie pan (not deep dish) with the dough, pressing it into the bottom and up the sides. Trim all but 1 inch of the pie dough from around the edges, then crimp the edges. Refrigerate for at least 30 minutes until very cold and firm. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F.
Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave until almost completely melted, 40 to 60 seconds. Set aside to cool slightly, about 2 minutes.
Finely grate the zest of 2 large lemons until you have 1 tablespoon. Juice the lemons until you have 1/2 cup juice.
Add lemon zest, juice, eggs, 1 cup granulated sugar, 3 tablespoons all-purpose flour, 1 tablespoon finely ground cornmeal, and 1/4 teaspoon kosher salt to the melted butter. Whisk until smooth and the sugar mostly dissolves.
Line a baking sheet with parchment paper. Place the crust on the baking sheet. Pour the filling into the crust. Read More…
