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Lemon Chess Pie

Lemon Chess Pie

Lemon Chess Pie featuring Cornmeal


Cornmeal crust

1 cup flour
1/2 cup Edwards Mill Yellow Cornmeal
3 Tablespoon sugar
1/2 teaspoon sea salt
1/2 cup cold unsalted butter
1 egg

Lemon Chess filling

2 1/4 cup sugar, divided
1/2 cup unsalted butter, softened 
1/2 teaspoon sea salt
1/2 cup milk
2 Tablespoon flour
1 Tablespoon Edwards Mill Yellow Cornmeal
1 teaspoon vanilla
1 Tablespoon lemon zest
4 eggs


Cornmeal Crust

Combine flour, cornmeal, sugar, and sea salt
Cut and add unsalted butter and egg
Mix until it comes together
Shape into disk
Wrap in plastic 
Refrigerate 20 minutes
Press into greased 9 inch pie plate

Lemon Chess Filling

Cream Butter and 1 cup sugar to just combined
Add eggs and 3/4 cup sugar and vanilla
In another bowl, whisk flour, cornmeal, lemon zest, and remaining sugar and milk until smooth
Add mixture to egg mixture
Cover and refrigerate at least 2 hours

Preheat oven to 350 degrees Fahrenheit
Stir filling and pour into unbaked pie crust
Place pie dish on a cookie sheet
Bake 25 minutes 
Wrap edges with foil and bake additional 25-30 minutes

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