Lemon Chess Pie

Ingredients

1 unbaked pie crust

1 ½ cups granulated sugar

½ cup unsalted butter, melted

4 large eggs

⅓ cup freshly squeezed lemon juice (about 2 lemons)

1 tablespoon lemon zest

3 tablespoons cornmeal

1 tablespoon all-purpose flour

¼ teaspoon salt

Whipped cream and lemon slices for garnish (optional)

★Instructions

Preheat the oven: Preheat your oven to 350°F (175°C).

Prepare the pie crust: Place the unbaked pie crust into a 9-inch pie dish and set it aside.

Mix the filling:

In a large mixing bowl, whisk together the sugar and melted butter until smooth.

Add the eggs one at a time, whisking well after each addition.

Stir in the lemon juice, lemon zest, cornmeal, flour, and salt. Mix until well combined.

Pour the filling: Pour the lemon mixture into the prepared pie crust.

Bake: Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the top is golden brown. The center may still be slightly jiggly but will firm up as it cools.

Cool the pie: Allow the pie to cool completely at room temperature before slicing.

Serve: Garnish with whipped cream and lemon slices if desired. Enjoy your tangy, creamy Lemon Chess Pie!

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