Lemon Chess Pie
This recipe for lemon chess pie uses a classic technique to produce a delicious chess pie but flavors it with lemon in three different ways to make it truly flavorful.
Servings: 6
Ingredients
Pie Shell
- 1 single pie crust (9 inch)
Filling
- 1.5 cups white sugar
- 1/4 cup butter (softened)
- 3 eggs (beaten)
- 1/4 cup whole milk
- 1 Tablespoon all-purpose flour
- 1 Tablespoon cornmeal
- 1/8 cup fresh lemon juice
- 1/4 teaspoon Lemon Extract
- 2 Tablespoons lemon zest
Instructions
Pie Shell
- Prepare Pie shell
Filling
- Preheat oven to 350°
- Mix the flour with the sugar in a bowl.
- Cream the sugar mixture and butter in a large mixing bowl until fluffy.
- Beat the eggs slightly and add into the butter and sugar mix.
- Add in the milk and mix.
- Add the cornmeal, lemon juice, lemon extract and lemon zest. Mix it well until combined and smooth.
- Pour mixture into pastry shell.
- Bake in the preheated oven for 45 - 55 minutes, until set in center and golden brown on top.
- Let the pie cool for about 1 hour on a cooling rack before slicing.
- Sprinkle the top with icing sugar before serving.