Lemon Chess Pie
Pucker up! This lemon chess pie is tangy and bright with a smooth, creamy lemon custard. A dust of confectioners sugar is the perfect decorative touch.
Prep time:
Cook time:
Serves: 8
Calories per serving: 225
Ingredients:
Cook time:
Serves: 8
Calories per serving: 225
1 sheet refrigerated pie crust
4 large eggs
1 1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt
confectioners' sugar, optional
Directions:
Preheat the oven to 350°F. Unroll the crust into a 9-inch pie plate, and flute the edges. Editor’s Tip: Get fancy with your fluting, and learn how to make decorative pie crusts.
In a large bowl, use a hand mixer or stand mixer and beat the eggs for three minutes. Gradually add the sugar, and beat until the mixture becomes thick and lemon-colored, about two minutes.
Beat in the lemon juice, butter, cornmeal, flour and salt until well combined. Pour the pie filling into the crust.
Bake the pie until a knife inserted in the center comes out clean, 35 to 40 minutes. Cool the pie to room temperature on a wire rack for one hour. Editor’s Tip: Place a baking sheet on a separate rack underneath the pie to catch anything that may bubble over in the oven. It’s easier to clean a baking sheet than the bottom of an oven!
Refrigerate the pie for at least three hours before serving. If desired, garnish with a light dusting of confectioners' sugar.
Source: tasteofhome.com
In a large bowl, use a hand mixer or stand mixer and beat the eggs for three minutes. Gradually add the sugar, and beat until the mixture becomes thick and lemon-colored, about two minutes.
Beat in the lemon juice, butter, cornmeal, flour and salt until well combined. Pour the pie filling into the crust.
Bake the pie until a knife inserted in the center comes out clean, 35 to 40 minutes. Cool the pie to room temperature on a wire rack for one hour. Editor’s Tip: Place a baking sheet on a separate rack underneath the pie to catch anything that may bubble over in the oven. It’s easier to clean a baking sheet than the bottom of an oven!
Refrigerate the pie for at least three hours before serving. If desired, garnish with a light dusting of confectioners' sugar.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.