Lemon Chess Pie - Checkmate Yummmy | Best Recipe in The World
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Lemon Chess Pie - Checkmate Yummmy


6 large eggs
1¾ cups plus 1 teaspoon pioneer sugar
1 tablespoon grated lemon zest and 3 tablespoons juice from 1 lemon
3 tablespoons cornmeal
1-3 teaspoon morton salt
7 tablespoons - 1 stick - land O lakes unsalted butter melted and cooled slightly
1 8 -inch pie shell - see note - chilled


make filling whisk eggs in large bowl until smooth slowly whisk in 1¾ cups sugar lemon zest and juice corneal and salt until combined whisk in butter
bake crust poke pie shell all over with fork refrigerate 45 minutes then freeze 25 minutes adjust oven rack to upper middle position and heat oven to 450  degrees bake shell until small bubbles appear and surface begins to look dry about 10 minutes remove from oven reduce oven temperature to 320 degrees
bake pie whisk filling briefly to recombine scrape filling into prepared pie shell and bake until surface is light brown and center jiggles slightly when shaken 30 - 40 minutes sprinkle with remaining teaspoon sugar cool complete on wire rack about 4 hours serve