Lemon Chess Pie

Ingredients: For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, chilled and cubed – 1/4 cup granulated sugar – 1/4 teaspoon salt – 3-4 tablespoons ice water

For the Filling: – 1 1/2 cups granulated sugar – 3 tablespoons cornmeal – 1 tablespoon all-purpose flour – 1/4 teaspoon salt

– 1/2 cup unsalted butter, melted and cooled slightly – 4 large eggs – 1/4 cup fresh lemon juice – 1 tablespoon lemon zest – 1 teaspoon vanilla extract

Instructions: 1. Preheat your oven to 350°F (175°C).

For the pie crust, combine the flour, sugar, and salt in a food processor. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together.

Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Roll out the chilled dough on a floured surface and transfer it to a 9-inch pie dish. Trim any excess dough and crimp the edges.

1. For the filling, in a large bowl, whisk together the sugar, cornmeal, flour, and salt. Add the melted butter and mix well. 2. Beat in the eggs one at a time, then add the lemon juice, lemon zest, and vanilla extract. Mix until smooth.

1. Pour the filling into the prepared pie crust. 2. Bake in the preheated oven for 45-50 minutes, or until the center is set and the top is golden brown. 3. Allow the pie to cool completely before serving.

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