Lemon Chess Pie
But every true Southern cook goes back over and over to the simplest of all pies; the one that doesn’t rely on fancy fruit and exotic ingredients. I’m talking about chess pie.
We're using store-bought frozen piecrusts for consistency and expediency for this recipe. They work well, and unlike many homemade piecrusts, the frozen crusts don’t need to be blind-baked before baking the filling.
This recipe is courtesy of Hotty Toddy.
- pie dough for 1 single-crust pie (10-inch) baked and cooled OR make it from scratch
- 2 Cups white granulated sugar
- 1/2 Cup salted butter
- 5 large eggs
- 1 Cup whole milk
- 1 T all-purpose flour
- 1 T yellow cornmeal
- 1/4 c fresh lemon juice
- Zest of 3 lemons (about 3 T grated lemon rind)
Preheat oven to 350˚F.
Cream sugar and butter; add eggs and milk. Beat well. Mix in the flour, cornmeal, lemon juice and lemon zest.
Pour mixture into a 10-inch pie shell; bake at 350˚F in preheated oven until done, about 35 to 40 minutes.