Ingredients
1 unbaked pie crust
1 ½ cups granulated sugar
½ cup unsalted butter, melted
4 large eggs
⅓ cup freshly squeezed lemon juice (about 2 lemons)
1 tablespoon lemon zest
3 tablespoons cornmeal
1 tablespoon all-purpose flour
¼ teaspoon salt
Whipped cream and lemon slices for garnish (optional)
★Instructions
Preheat the oven: Preheat your oven to 350°F (175°C).
Prepare the pie crust: Place the unbaked pie crust into a 9-inch pie dish and set it aside.
Mix the filling:
In a large mixing bowl, whisk together the sugar and melted butter until smooth.
Add the eggs one at a time, whisking well after each addition.
Stir in the lemon juice, lemon zest, cornmeal, flour, and salt. Mix until well combined.
Pour the filling: Pour the lemon mixture into the prepared pie crust.
Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the top is golden brown. The center may still be slightly jiggly but will firm up as it cools.
Cool the pie: Allow the pie to cool completely at room temperature before slicing.
Serve: Garnish with whipped cream and lemon slices if desired. Enjoy your tangy, creamy Lemon Chess Pie!
Let me know if you’d like additional tips!
