Lemon Chess Pie is a such a classic southern dessert that yields phenomenal flavor. The curd-like filling rests on a flaky pie crust and it all comes together with just a handful of ingredients!
3tablespoonsfresh lemon juice, from about 1-2 lemons
1tablespoonyellow cornmeal
1tablespoonall-purpose flour
¼teaspoonsalt
½cup(113g)unsalted butter, melted and cooled slightly
Instructions
Prepare the pie crust according to the recipe and chill for at least 1 hour.
On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Freeze for 20 minutes.
Adjust the oven rack to the upper-middle position and preheat the oven to 450°F.
Whisk the eggs, sugar, lemon zest, lemon juice, cornmeal, flour, and salt together in a large bowl. Whisk in the butter. Set aside until the crust is finished baking.
Bake the crust for about 8 minutes, until it looks dry and small bubbles begin to form on the surface. Remove and lower the oven temperature to 325°F.
Give the filling a quick whisk then pour it into the hot pie crust. Bake for 35-40 minutes, until the surface is light brown and the center jiggles slightly when shaken.
Cool on a wire rack for 4 hours before serving.
Notes
Use regular yellow cornmeal not stone-ground for best results.
Make ahead tip
Pie will keep for up to 2 days covered in plastic wrap and stored in the refrigerator.