Lemon Chess Pie
Classic Lemon Chess Pie is tangy with a smooth custard like filling. It’s a great citrus dessert perfect for any special occasion.
- 9 inch pie crust partially baked
- 1 lemon lemon zest
- 1 ⅔ cups sugar
- 1 tablespoon stone ground yellow cornmeal
- 1 tablespoon flour
- ½ teaspoon salt
- 5 tablespoons butter melted
- 5 eggs
- ⅔ cup heavy cream
- 7 tablespoons fresh lemon juice 3 lemons
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla
Roll out pie crust and place in pie plate. Refrigerate until chilled and prick with a fork. Then place in freezer for about 10 minutes. Place a flat cookie sheet in oven and preheat to 425º.
Remove pie crust from freezer and line with parchment paper. Place pie weights in the center. Bake for 20 minutes until the edges are set. Remove and let cool.
Preheat oven to 325º.
In a large bowl, whisk together the lemon zest, sugar, cornmeal, flour and salt. Add melted butter and whisk to combine, then add eggs one at a time whisking well after each addition. Continue to whisk briskly until the filling is thick and light colored. Stir in the heavy cream then lumen juice, orange juice and vanilla.
Pour pie filling into cooled pie crust. Bake for 40-50 minutes rotating half way through. Remove when the edges are set and center is slightly jiggly and it is golden on top. Do not over bake or the custard can separate. The filling will continue to cook as it cools. Allow to cool on a wire rack for 3-4 hours.
Calories: 347kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 148mg | Sodium: 255mg | Potassium: 79mg | Fiber: 1g | Sugar: 43g | Vitamin A: 671IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 1mg