Recipe: Lemon Chess Pie
Delve into the richness of this Easter dessert!
Foolproof Pie Shell
Sugar, 1 1/4 cups
Fine yellow cornmeal, 1 1/2 tablespoons
Salt, 1/4 teaspoon
3 large eggs
1 large egg yolk
Milk, 1/2 cup
Unsalted butter, melted, 1/4 cup
Fresh lemon juice, 1/3 cup
Grated zest of 1 lemon
Vanilla extract, 1/2 teaspoon
Lemon extract, 1/2 teaspoon (optional)
Prepare, chill, and prebake a Foolproof Pie Shell. Set the oven temperature to 350º.
Whisk the cornmeal, sugar and salt together in a large mixing bowl.
Add the eggs and egg yolk. Whisk everything well.
Mix in the milk, melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract if using, and whisk well.
Once the mixture is finely whisked, slowly pour the filling into the cooled pie shell.
Bake the pie on the centre oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through.
Once done, the top of the pie will appear dark golden brown, and the filling will be set except for the extreme centre, which may jiggle slightly when the pan is tapped.
Cool the pie on a wire rack.
The delicious Lemon Chess Pie can be served at room temperature or after chilling!