Lemon Chess Pie

By tcasteel2000

Ingredients

• 5 large eggs
• 1 3/4 cups plus 1 teaspoon sugar
• 1 tablespoon grated lemon zest and 3 tablespoons juice from 1 lemon
• 2 tablespoons cornmeal
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
• 1 (9-inch) pie shell, chilled (see note)

Details

Servings 8
Adapted from cookscountry.com

Preparation

Step 1

1.Make filling. Whisk eggs in a large bowl until smooth. Slowly whisk in 1 3/4 cup of sugar,lemon zest, juice,cornmeal, and salt until combined. Whisk in butter.
2.Bake Crust Poke pie shell all over with fork. Refrigerate 40 minutes, then freeze 20 minutes. Adjust oven rack to upper-middles position and heat oven to 450 degrees. Bake shell until small bubbles appear and surface begins to look dry, about 8 minutes. Remove from oven. Reduce oven temp. to 325. 3. Bake pie. Whisk filling briefly to recombine. Scrape filling into pie shell and bake until surface is light brown and center jiggles lightly when shaken. 35 t0 40 minutes. Sprinkle with remaining teaspoon of sugar and cool completely on wire rack about 4 hours. Serve. Pie can be refrigerated covered with plastic wrap for 2 days. 1. DOCK Use a fork to poke holes all over the pie shell. The holes will allow steam to escape when the pie crust is baking, in turn helping the shell hold its shape.

2. CHILL Refrigerate the crust for 40 minutes, then freeze it for 20 so the gluten in the flour can relax, and the fat in the crust can firm up and hold its shape in the oven.

3. BAKE Parbake the shell at high heat. Remove it from the oven once it starts to bubble (after about 8 minutes); the shell will look dry, and the holes will fill.