Lemon Chess Pie
Serves 8
Time 40 min
Tart lemon juice adds a welcome balance to the richness of this pie. Garnish with blueberries or blackberries.
Ingredients
- 1 1/4 cup sugar
- 1 tablespoon finely ground cornmeal
- 1/2 cup (1 stick) unsalted butter, melted
- 3 tablespoons lemon juice
- 1 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 large eggs
- 1 8- or 9-inch pie crust (not deep dish)
Method
Preheat the oven to 350°F.
In a blender, pulse sugar and cornmeal together until combined.
Add butter to the blender, along with lemon juice, vanilla and salt; blend until incorporated.
Add eggs, one at a time, blending until very smooth.
Pour batter into crust and bake until the pie is just set in the middle, 35 to 40 minutes.
Cool on a wire rack before serving.
Nutritional Info:
Per serving: 1/8 pie, 370 calories (190 from fat), 22g total fat, 12g saturated fat, 140mg cholesterol, 170mg sodium, 40g carbohydrates (2g dietary fiber, 30g sugar), 5g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/4 cup sugar
- 1 tablespoon finely ground cornmeal
- 1/2 cup (1 stick) unsalted butter, melted
- 3 tablespoons lemon juice
- 1 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 4 large eggs
- 1 8- or 9-inch pie crust (not deep dish)