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Lemon Chess Pie Recipe

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This recipe for Lemon Chess Pie is from Charles and Ann's Bounty, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large eggs
1 ¾ cups plus 1 tablespoons sugar
1 tablespoon grated lemon zest and 3 tablespoons juice from 1 lemon
2 tablespoons cornmeal
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1 (9 inch) pie shell (maybe bought or homemade) ( see note about pie crust)
Directions:
Directions:
1. Make Filling: Whisk eggs in large bowl until smooth. Slowly whisk in 1 ¾ cups sugar, lemon zest and juice, cornmeal, and salt until combined. Whisk in butter.

2. Bake Crust: Poke pie shell all over with a fork. Refrigerate 40 minutes, then freeze 20 minutes. Adjust oven rack to upper middle position and heat oven to 450 degrees. Bake shell until small bubbles appear and surface begins to look dry, about 8 minutes. Remove from oven. Reduce oven temperature to 325 degrees.

3. Bake Pie: Whisk filling briefly to recombine. Scrape filling into prepared pie shell and bake until surface is light brown and center jiggles slightly when shaken, 35 to 40 minutes. Sprinkle with remaining teaspoon sugar. Cool completely on wire rack, about 4 hours. Serve. (Pie can be refrigerated, covered with plastic wrap, for 2 days.)
Personal Notes:
Personal Notes:
Pie recipe from Cook’s Country Illustrated April/May 2010

 

 

 

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