Lemon Chess Pie

Products Used
Lemon Chess Pie imperial



  1. Crust: Unroll pie dough into a 9- inch pie plate. Trim excess  dough, flute edges, and prick bottom of dough with a fork. Place pie dough in a refrigerator for 20 minutes, while you make your filling.
  2. Filling: Whisk eggs in a large bowl. Gradually add granulated sugar and zest,  whisking until combined and until thickened.
  3. Add lemon  juice, melted butter, cornmeal, flour, and salt and whisk until incorporated.
  4. Bake: Preheat oven to 350°F. Remove pie dough from refrigerator. Pour filling into chilled pie crust. Bake for 45  - 50 minutes on lowest rack in oven until center is set and  top is golden brown.
  5. Cool on a wire rack for 1 hour then refrigerate for at least 4 hours before serving.
  6. Dust with powdered sugar just before serving, if desired.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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