Lemon Chess Pie

Total Time Prep: 15 min. Bake: 35 min. + chilling

Yield 8 servings

Pucker up! This lemon chess pie is tangy and bright with a smooth, creamy lemon custard. A dust of confectioners sugar is the perfect decorative touch.

Ingredients

1 sheet refrigerated pie crust
4 large eggs
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt
Confectioners' sugar, optional

Directions

Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, about 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt.
Pour into crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. If desired, garnish with confectioners' sugar.

Nutrition Facts

1 piece: 363 calories, 15g fat (7g saturated fat), 113mg cholesterol, 219mg sodium, 54g carbohydrate (39g sugars, 0 fiber), 4g protein.

This bright and creamy lemon chess pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky

Recipe Creator