thepioneerwoman
Lemon Chess Pie
Lemon chess pie is tart, tangy, and sweet! Bake this simple and easy dessert recipe during any season and it'll be a hit. You can even make it days ahead!
👥 8 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 400˚F.
2
On a lightly floured surface, roll the pie dough into a 12-inch circle. Transfer the crust to a 9-inch pie plate (not deep-dish). Tuck the edges of the crust under and crimp as desired. Refrigerate for ⏱️ 30 minutes (or freeze for ⏱️ 15 minutes).
3
Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing or slumping. Bake until the edges of the crust are very lightly golden, 16 to ⏱️ 18 minutes.
4
Remove the pie weights and parchment paper. Using a fork, prick the bottom and sides of the pie crust a few times to keep it from puffing. Return the crust to the oven and bake until it is set, dry, and very lightly golden, 5 to ⏱️ 7 minutes more. Allow to cool slightly. Reduce the oven temperature to 350˚F.
5
In a large bowl, whisk together the granulated sugar and melted butter until well combined. Whisk in the eggs, one at a time, until well combined. Whisk in the cornmeal, flour, vanilla, lemon zest, lemon juice, and a few drops of yellow food coloring, if you like.
large eggs4Yellow food coloring (optional)
6
Carefully pour the filling into the crust. Bake until the edges and center of the pie are set completely, 50 to ⏱️ 55 minutes, tenting the pie with foil after ⏱️ 30 minutes to prevent excess browning.
7
Let the pie cool completely, about ⏱️ 2 hours. Top with a sprinkle of powdered sugar, if you like.
Powdered sugar, for dusting
Nutrition Facts
calories
464 Calories
fat Content
21 g
fiber Content
2 g
sugar Content
46 g
sodium Content
245 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
124 mg
carbohydrate Content
65 g
saturated Fat Content
11 g
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