Lemon Chess Pie
Lemon Chess Pie
But every true Southern cook goes back over and over to the simplest of all pies; the one that doesn’t rely on fancy fruit and exotic ingredients. I’m talking about chess pie.We're using store-bought frozen piecrusts for consistency and expediency for this recipe. They work well, and unlike many homemade piecrusts, the frozen crusts don’t need to be blind-baked before baking the filling.This recipe is courtesy of Hotty Toddy.
Servings
10
Ingredients
- pie dough for 1 single-crust pie (10-inch) baked and cooled or make it from scratch
- 2 cup white granulated sugar
- 1/2 cup salted butter
- 5 large eggs
- 1 cup whole milk
- 1 t all-purpose flour
- 1 t yellow cornmeal
- 1/4 c fresh lemon juice
- zest of 3 lemons (about 3 t grated lemon rind)
Directions
- Preheat oven to 350˚F.
- Cream sugar and butter; add eggs and milk. Beat well. Mix in the flour, cornmeal, lemon juice and lemon zest. Pour mixture into a 10-inch pie shell; bake at 350˚F in preheated oven until done, about 35 to 40 minutes.
- Serve immediately.