LEMON CHESS PIE

By jkenb

Ingredients

• FILLING
• 1 . 4 large eggs
• 2 . 1 1/2 cups sugar
• 3 . 1 tablespoon white cornmeal
• 4 . 1 tablespoon all-purpose flour
• 5 . 1/2 teaspoon salt
• 6 . 5 tablespoons unsalted butter, melted
• 7 . 1/2 cup buttermilk
• 8 . 1/3 cup fresh lemon juice
• 9 . Finely grated zest of 1 lemon
• 10 . 1 teaspoon pure vanilla extract

Preparation

Step 1

1. MAKING THE FILLING: In a bowl, beat the eggs with the sugar. Add all of the remaining ingredients one at a time and in order, whisking until smooth.
2. Bake the pie shell according to directions on the package.
3. Pour the filling into the warm pie shell. Bake for about 40 minutes, until the custard is golden and nearly set but still quite jiggly; cover the edge of the pie shell with foil halfway through baking. Transfer the pie to a rack to cool completely before serving.