Side Pannel
Classic Lemon Chess Pie
Classic Lemon Chess Pie
- Recipe Submitted by maryjosh on 12/09/2016
Ingredients List
- 2 cups sugar
- ½ cup butter, softened
- 5 eggs
- 1 cup milk
- 1 tbsp all-purpose flour
- 1 tbsp cornmeal
- pinch of salt
- 2 tbsp lemon zest
- ¼ cup freshly squeezed lemon juice
- 2 9" pie shells, store bought
Directions
Preheat your oven to 350 F degrees.
Add the sugar and butter to the bowl of your mixer and mix using the whisk attachment for about a minute until well incorporated. Add the eggs and beat until light and fluffy. Add the milk, flour, cornmeal, slat, lemon zest and lemon juice and continue mixing for another minute until everything is well incorporated. Mixture will be quite thin.
Pour half of the filling in each of the pie shells. Place pie shells on a baking sheet and place the baking sheet in the oven.
Bake for 35 to 40 minutes, or until the top is golden and the center of the pie no longer jiggles when you shake the pie.
Transfer the pie to a wire rack and cool to room temperature before cutting. The center of the pie should be gooey, so don't fret if it begins to fall. This is what gives this lemon chess pie the silken texture.
Add the sugar and butter to the bowl of your mixer and mix using the whisk attachment for about a minute until well incorporated. Add the eggs and beat until light and fluffy. Add the milk, flour, cornmeal, slat, lemon zest and lemon juice and continue mixing for another minute until everything is well incorporated. Mixture will be quite thin.
Pour half of the filling in each of the pie shells. Place pie shells on a baking sheet and place the baking sheet in the oven.
Bake for 35 to 40 minutes, or until the top is golden and the center of the pie no longer jiggles when you shake the pie.
Transfer the pie to a wire rack and cool to room temperature before cutting. The center of the pie should be gooey, so don't fret if it begins to fall. This is what gives this lemon chess pie the silken texture.
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