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Lemon Chess Pie

A Southern classic! My recipe adds less sugar than the original. I like the lemon flavor to stand out. Feel free to add more sugar.
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Servings 8 slices

Equipment

  • 1 9 inch pie pan-not deep dish

Ingredients
  

  • 1 store bought or homemade pie crust
  • 5 large eggs
  • 1.5 cup granulated sugar
  • 1 tbsp cornmeal
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • 2 large lemons-juice 2 lemons, zest 1 lemon
  • 5 tbsp butter -melted and slightly cooled

Instructions
 

  • preheat oven to 375 degrees
  • prepare your crust in baking dish and refrigerate while you make the filling
  • in a large bowl, beat the eggs until they are combined and lightly fluffy
  • add the sugar, cornstarch, corneal, vanilla extract, lemon zest and juice and beat until combined
  • add the melted butter and beat until combined
  • pour the filling into your prepared baking dish
  • bake for 50-55 minutes
  • cool before refrigerating-refrigerate for 2+ hours
  • sprinkle some confectioners sugar on top before serving-optional
  • store leftover in fridge

Video