Lemon Chess Pie

• servings: 8 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 ready-made deep dish pie crust

1-1/2 cups sugar

1 Tablespoon cornmeal

1 Tablespoon all purpose flour

3 large eggs

3 Tablespoons melted butter

1/2 cup lemon juice (it takes about 4-5 large lemons to make 1/2 cup juice. Alternatively, you can use bottled lemon juice.)

zest of one lemon

Directions

Bake ready made pie crust according to package directions. This is known as blind baking or par baking.

Heat oven to 375F. Combine sugar, cornmeal, flour, and eggs in large bowl using a whisk. Stir in melted butter, lemon juice, and lemon zest. Mix well. Pour into prepared pie crust and bake for 35 minutes or until filling is mostly set but no more than 40 minutes. Check on the pie after about 25 minutes to see if the crust is starting to brown too quickly -- see recipe note below if this happens.

Cool on a wire rack. Transfer to refrigerator to chill. When chilled, sprinkle with powdered sugar or top with whipped cream. TIP: Can be served at room temperature but I think it's better served cold.

Nutrition

• Calories: 350 kcal
• Total Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 73 mg
• Sodium: 161 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 1 g
• Total Sugars: 38 g
• Protein: 4 g