Shelly's Recipe

Lemon Chess Pie

Category: Pies - Cream and Custard

serves 8

5 extra large eggs
1 3/4 cup plus 1 teaspoon granulated sugar
1 Tablespoon finely grated lemon zest
3 Tablespoons freshly squeezed lemon juice
2 Tablespoons fine ground cornmeal
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup (4-ounces) unsalted butter, melted and cooled slightly
1 (9-inch) pie shell, well chilled then placed in the freezer for 20 minutes


Place the oven rack in the upper-middle position and preheat the oven to 450.

In a large bowl, whisk together the eggs, 1 3/4 cup of the sugar, lemon zest and juice, cornmeal, vanilla, and salt until combined. Add the butter and whisk until smooth; set aside.

Poke pie shell all over with a fork. Place the pie shell on a baking sheet and bake until small bubbles appear and the surface begins to look dry, about 8 minutes. Remove from the oven. Reduce the oven temperature to 325.

Whisk filling again to recombine. Pour the filling into the warm pie shell and bake until the surface is light brown and the center jiggles slightly when shaken, about 40-45 minutes. Remove from the oven and sprinkle the top with the remaining teaspoon of sugar. Cool completely on a wire rack, about 4 hours. Serve. (Pie can be refrigerated, covered with plastic wrap for up to 2 days.)