Lemon Chess Pie

By Addie

“This is one pie that indeed measures up to the expression 'as easy as pie.'”

Ingredients

• 4 large eggs
• 2 cups granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon cornmeal
• 1/8 teaspoon salt
• 1/4 cup milk
• 4 tablespoons butter, melted
• 1/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1 (9-inch) unbaked pie shell

Preparation

Step 1

Preheat the oven to 350°F.


Place eggs in a large bowl. Beat with an electric mixer set at high speed until mixed. Add granulated sugar gradually, beating well after each addition.


Combine the flour, cornmeal and salt in a small bowl and mix well. Add to sugar mixture and mix well.


Add milk gradually, stirring to mix well after each addition.


Stir in butter, lemon juice and lemon zest. Spoon into pie shell. Bake until set, about 50 minutes. Serve warm or at room temperature.
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Grandma's Secret Tip:

Grandma said the first chess pie she made had a crisp top layer that was puffed up and separated from the soft filling beneath it. Through trial and error, she found out her error: she had over-mixed the filling. To avoid over-mixing, she beat the eggs and granulated sugar briefly, then used a wooden spoon to stir in the remaining ingredients. Using that method, she got a pie that baked evenly and in a single layer every time.