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Lemon Chess Pie
Lemon Chess Pie is a humble pie which doesn't hide itself under meringue.
There is only speculation about the name of this pie. No one seems to know its origin.
I personally like this pie served cold.
- 1 tablespoon cornmeal
- 1 1/2 tablespoons cornstarch
- 1 2/3 cups granulated sugar
- 1/2 teaspoon kosher or sea salt
- 6 tablespoons unsalted butter, melted
- 3/4 cup fresh lemon juice (from about 3 lemons)
- 5 large eggs, whisked briefly to combine
- 1 (9-inch) pie shell
- Heat oven to 375 degrees F.
- Whisk together the cornmeal, cornstarch, sugar and salt.
- Stir in the melted butter, then the lemon juice.
- Add the whisked eggs, stirring until everything is well combined.
- Pour the filling into the pie shell.
- Bake the pie on the bottom shelf of oven for 45 to 50 minutes, or until
the center is set. The top should be light golden brown.
- Remove the pie from the oven and allow it to cool before cutting and