"Lemon Chess Pie

By RoketJSquerl

A super simple, classic southern pie, this Lemon Chess Pie recipe doesn't get much easier, and it's a sweet-tooths' dream! This Lemon Chess Pie recipe produces an ultra sweet, tangy, creamy, lemon-kissed, mind-blowing dessert!

Ingredients

• 9 inch prepared refrigerated pie crust
• 2 cups granulated sugar
• 2 tbsp. yellow cornmeal
• 1 tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/2 cup unsalted butter melted
• 1/4 cup heavy cream, whole, or 2% milk
• 1 tbsp. vinegar
• zest of 2 lemons and juice of 1 lemon
• 1 tsp. vanilla
• 4 large eggs
• powdered sugar for garnish

Preparation

Step 1

Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.

Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.

Bake at 425 degrees for 10 minutes, or until edges are lightly browned.

Remove from heat, carefully remove parchment and pie weights, and cool completely.

Meanwhile, prepare filling.

In a large bowl, whisk together remaining ingredients (except powdered sugar).

Pour into crust.

Bake at 350 degrees for 45-50 minutes, or until the top is golden brown and center appears mostly set. It does not need to be completely set - it will set as it cools! Also, it's normal for the entire top (not just edges) to brown.

Remove to a wire rack to cool completely.

Dust with powdered sugar before serving. Cut and serve.