Lemon Chess Pie 

Ingredients 1 9-inch prepared pie crust 5 eggs ¼ cup whole milk 1 ½ cups granulated sugar

¼ cup lemon juice 1 tablespoon lemon zest 1 tablespoon yellow cornmeal 1 tablespoon flour ¼ teaspoon salt ½ cup unsalted butter, melted and cooled

Directions Heat oven to 450 F.

Cover the bottom and edges of a 9-inch pie plate with the prepared pie crust. Trim the excess and finish the edge as desired. Fork-prick the pie crust bottom and freeze while making the filling.

Mix eggs, whole milk, sugar, lemon juice, zest, cornmeal, flour, and salt in a large bowl. Stir in butter slowly and leave aside.

Take the pie crust out of the freezer and bake for 8 minutes. Take out of oven. Decrease oven temperature to 350 F.

Whisk the lemon filling again and pour it into the pre-baked pie crust. Repeat baking for 35–40 minutes until lightly browned and jiggly in the center.

Stop baking and let cool before cutting and serving.

LIKE SHARE AND SAVE

CLICK HERE  FOR MORE STORIES