Lemon Chess Pie
This lemon chess pie recipe boasts a thin, crackly top and a smooth, sunny center with just one bowl and a handful of ingredients.
Foto: Once Upon a Chef
Ingredients
- 1 (9-in) store-bought pie shell, thawed but cold (see note), or homemade pie crust
- 5 large eggs
- 1¾ cups granulated sugar
- Zest of 1 lemon ((a heaping teaspoon, packed))
- 3 tablespoons lemon juice, (from 1 to 2 lemons)
- 1½ teaspoons vanilla extract
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- Confectioners' sugar, (for serving (optional))
Steps
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Preheat the oven to 375°F (190°C) and set an oven rack in the middle position.
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Blind bake the crust: Line the unbaked crust with parchment paper (if you crumple it up and then flatten it a bit, it will sit better inside the crust). Fill it with dried beans, rice, or pie weights to keep the dough flat and prevent puffing. Bake for 10 minutes, then carefully remove the parchment and weights. Continue baking for an additional 5 minutes to dry and lightly brown the bottom. Reduce the oven temperature to 325°F (165°C).
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Meanwhile, make the filling: Whisk the eggs in a large bowl until smooth. Whisk in the granulated sugar, lemon zest and juice, vanilla, cornmeal, flour, and salt until well combined. Whisk in the butter until the mixture is uniform.
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Whisk the filling briefly to recombine and pour into the parbaked pie shell. Bake until just set and the surface is golden (the center may jiggle just slightly when shaken), 50 to 55 minutes. Cool completely on wire rack, about 4 hours. Dust with confectioners' sugar, if desired, and serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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