It's easy! It's so good! Especially for those who love lemon, this is a filling that meets that tart-sweet-rich need all at once. It won a blue ribbon in the "other pies" category at the state fair in 2011 for my pal, Havens.
Very Lemon Chess Pie
Ingredients
- 9" unbaked pie shell
- 6 T. butter, melted
- 3/4 c. fresh lemon juice
- 1/2 t. salt
- 1 2/3 c. sugar
- 1 T. cornmeal
- 1 1/2 T. cornstarch
- 5 eggs
Pie Category
All Pies | Official PiePal Recipes | Pie of the Month | Chess | Lemon | Lemon Chess | Lemon Chess | Easy Pies | Lemon ChessDirections
- Blend the dry ingredients in a medium bowl.
- Stir the melted butter into the sugar mixture to blend well.
- Stir in the lemon juice.
- Whisk the eggs lightly, then whisk them into the sugar/lemon mixture.
- Pour into pie shell
- Bake at 375 for 45-50 minutes or until filling is golden and almost set.
See notes about "tenting," below.
Baker’s Notes and Tips and Tricks
I turned the oven down to 360 after 15 minutes, and used a crust protector after just 30 minutes to keep it from getting too brown. I made a "tent" of aluminum foil and used that once the top was a dark golden brown. You may need to bake it a total of 55-60 minutes.
