Lemon Chess Pie

Lemon Chess Pie

Serves 8

Tart lemon juice adds a welcome balance to the richness of this pie. Garnish with blueberries or blackberries.

  • 1 1/4 cups evaporated cane juice sugar
  • 1 tablespoon finely ground cornmeal
  • 1/2 cup (1 stick) butter
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 1 8- or 9-inch pie crust (not deep dish)
You must be signed in to use shopping lists. Sign in or create account

Preheat oven to 350°F. Mix the sugar with the cornmeal in a blender on low. Gently melt the butter in a saucepan and add to the blender, along with the lemon juice, vanilla and salt. Blend on low. Add eggs, one at a time, blending to combine. Pour batter into crust and bake for 35 to 45 minutes, until the pie is just set in the middle. Cool on a rack before serving.

Nutritional Info: 
Per Serving:Serving size: 1/8 pie, 370 calories (190 from fat), 22g total fat, 12g saturated fat, 140mg cholesterol, 170mg sodium, 40g carbohydrate (2g dietary fiber, 30g sugar), 5g protein

Recipe Discussion