Lemon Chess Pie
A super simple, classic southern pie, this Lemon Chess Pie recipe doesn't get much easier, and it's a sweet-tooths' dream! This Lemon Chess Pie recipe produces an ultra sweet, tangy, creamy, lemon-kissed, mind-blowing dessert!
Servings 8
Ingredients
- 9 inch prepared refrigerated pie crust
- 2 cups granulated sugar
- 2 tbsp. yellow cornmeal
- 1 tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/2 cup unsalted butter melted
- 1/4 cup heavy cream, whole, or 2% milk
- 1 tbsp. vinegar
- zest of 2 lemons and juice of 1 lemon
- 1 tsp. vanilla
- 4 large eggs
- powdered sugar for garnish
Instructions
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
- Bake at 425 degrees for 10 minutes, or until edges are lightly browned.
- Remove from heat, carefully remove parchment and pie weights, and cool completely.
- Meanwhile, prepare filling.
- In a large bowl, whisk together remaining ingredients (except powdered sugar).
- Pour into crust.
- Bake at 350 degrees for 45-50 minutes, or until the top is golden brown and center appears mostly set. It does not need to be completely set - it will set as it cools! Also, it's normal for the entire top (not just edges) to brown.
- Remove to a wire rack to cool completely.
- Dust with powdered sugar before serving. Cut and serve.