Dessertscookiesandcups
Lemon Chess Pie
This easy citrus twist on Chess Pie is a favorite at the holidays. Tart and sweet made with just a few ingredients, this Lemon Chess Pie is great for when you want to make a dessert in advance.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- oven
📝 Preparation Steps
1
Crust
2
: Unroll pie dough into a 9- inch pie plate. Trim excess dough, flute edges, and prick bottom of dough with a fork. Place pie dough in a refrigerator for ⏱️ 20 minutes, while you make your filling.
3
Filling
4
: Whisk eggs in a large bowl. Gradually add granulated sugar and zest, whisking until combined and until thickened.
large eggs, room temperature4
5
Add lemon juice, melted butter, cornmeal, flour, and salt and whisk until incorporated.
cornmeal1 tablespoon
6
Bake
7
: Preheat the oven to 350°F. Remove pie dough from the refrigerator. Pour filling into the chilled pie crust. Bake for 45 – ⏱️ 50 minutes on the lowest rack in the oven until the center is set and the tops is golden brown.
8
Cool on a wire rack for ⏱️ 1 hour then refrigerate for at least ⏱️ 4 hours before serving.
9
Dust with powdered sugar just before serving, if desired.
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