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Lemon Chess Pie

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch pie crust
  • 1 1/2 cups granulated sugar
  • 1 tablespoon cornmeal
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 1/4 cup unsalted butter melted and cooled
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F; fit crust in 9-inch pie pan and crimp edges as desired.
  2. Whisk sugar, cornmeal, and flour in large bowl until combined.
  3. Lightly beat eggs separately; gently stir in butter, lemon juice, zest, milk, and vanilla.
  4. Stir wet into dry ingredients just until combined; don't overmix.
  5. Pour into crust; place on baking sheet to catch drips.
  6. Bake 40-45 minutes until center is set but slightly jiggly and top golden brown.
  7. Cool completely on wire rack before slicing and serving.