Lemon Chess Pie
This Lemon Chess Pie is delicious with a shortbread-like crust and a tangy lemon filling. The perfect dessert for any lemon lover and great for spring and summer entertaining.
Servings: 8 -10
Calories: 294kcal
Equipment
Ingredients
Shortbread Pie Crust
- 2/3 cup salted butter softened
- 1 1/3 cup all-purpose flour
- 6 Tbsp. confectioners sugar icing sugar
Pie Filling
- 4 eggs
- 1 1/4 cup caster or berry sugar
- 2 Tbsp. lemon zest
- 3 Tbsp. lemon juice
- 1 Tbsp. cornmeal
- 1 Tbsp. all-purpose flour
- 1/4 tsp. salt
- 6 Tbsp. salted butter melted and cooled
Instructions
- Preheat oven to 350F. Mix shortbread crust ingredients together and press into a 9" pie plate. Bake for 12 -15 min. or until very lightly golden brown. Remove from the oven and let cool completely.
- While the pie crust is cooling make the filling. Whisk together the eggs, sugar, lemon zest and lemon juice until blended. Add in the cornmeal, flour, and salt and mix well.
- Drizzle in the cooled butter and incorporate it well.
- Pour the filling into the cooled pie shell.
- Bake for 40 - 45 min. if the outer shell is getting too dark then cover with foil. The center needs to be set.
- Cool on a wire rack and then transfer to a refrigerator to cool completely for 2-3 hours.
- Store in the refrigerator for 2-3 days.
Nutrition
Serving: 1 | Calories: 294kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 241mg | Fiber: 2g | Sugar: 6g