Recipe

Lemon Chess Pie Recipe


Lemon Chess Pie Recipe Jemison / All my dishes
2 years, 2 months ago
Slightly tart, but delicious. Found on internet sometime ago.
Prep:30m Cook:40m Servings:10

Jemison

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Ingredients
  • 1 Deep Dish Pet Ritz pie shell, I cover the edges and lightly brown the inside
  • 1 ¼ c sugar
  • 1 ½ T fine yellow cornmeal
  • ¼ t salt
  • 3 large eggs, room temperature
  • 1 large egg yolk
  • ½ c milk
  • ¼ c unsalted butter, melted
  • ⅓ c fresh lemon juice
  • Grated zest of 1 lemon
  • ½ t vanilla extract
  • ½ t lemon extract, optional

Directions
  1. Preheat oven to 350°.
  2. Whisk together the sugar, cornmeal, and salt in a large mixing bowl.
  3. Add the eggs and egg yolk and whisk well.
  4. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract if using.
  5. Then slowly pour the filling into the cooled pie shell.
  6. Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through.
  7. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.
  8. Cool the pie on a wire rack.
  9. Serve it at room temperature or cover and chill until serving time. Makes 8 to 10 servings.

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