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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)
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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.

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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  • 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)
Shop with Prime

Exclusively for Prime members in select ZIP codes.