Lemon Chess Pie
The ultimate comfort food, Lemon Chess Pie combines a rich, creamy filling with a flaky crust. This easy recipe captures the fresh flavors of lemon, making it a perfect dessert for any occasion. Serve it chilled for a refreshing treat that will leave you craving more!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
Ingredients
- 1 19-inch pie crust
- 0.25 ¼ cup (57g) unsalted butter, melted
- 1.5 1 ½ cups (300g) granulated sugar
- 4 4 large eggs
- 1 1 tablespoon (8g) all-purpose flour
- 1 1 tablespoon cornmeal
- 0.25 ¼ cup (59ml) lemon juice
- 0.25 ¼ cup (59ml) milk
- 1 1 tablespoon lemon zest
- 0.25 ¼ teaspoon salt
Instructions
- Start by preparing the pie crust. Place the pie crust in a 9-inch pie plate and chill it in the refrigerator for at least 1 hour, or freeze it for about 30 minutes. This step helps the crust hold its shape when baked.
- Next, preheat your oven to 425°F (220°C). It’s crucial to have the oven ready to ensure the crust bakes evenly.
- Once your oven is ready, line the chilled pie crust with parchment paper and fill it with pie weights. This prevents the crust from puffing up as it bakes. Bake the crust for 10 minutes, then remove it from the oven and carefully lift out the pie weights.
- While the crust is pre-baking, whisk together the melted butter, granulated sugar, and eggs in a large mixing bowl until well combined.
- After that, whisk in the flour, cornmeal, lemon juice, milk, lemon zest, and salt until the mixture is smooth and creamy. This filling should be rich in flavor and slightly thick.
- Pour the lemon mixture into the prepared pie crust, spreading it evenly. Top the crust with either a pie shield or strips of foil to prevent over-browning.
- Place the pie on a baking sheet to catch any spills and bake at 350°F (175°C) for about 35 to 40 minutes. You’ll know it’s done when the top is golden and the center slightly wiggles when tapped.
- Once baked, remove the pie from the oven and allow it to cool completely before slicing. It’s essential for the pie to set properly.
- Finally, store the pie in the refrigerator. Serve it at room temperature, either plain or with whipped cream or ice cream on top for a special treat.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days. This pie can last, but it’s best enjoyed fresh.
- Freezing: You can freeze the pie before baking. Wrap it tightly with plastic wrap and foil, and it will keep for up to two months. Bake from frozen, adding a few extra minutes to the cooking time.
- Pairing: This pie pairs beautifully with fresh berries or a scoop of vanilla ice cream. The additional flavors complement the lemon wonderfully.
- Variations: Experiment with different citrus fruits like lime or orange for a unique twist on the classic recipe.
- Serving Suggestions: For a festive touch, serve with a dusting of powdered sugar or a dollop of whipped cream.