Lemon Chess Pie

Prep time: 30 minutes            Rest time: 2 hours     Cook time: 50 minutes          
Total time: 3 hours 20 minutes

Servings: 12 servings

Ingredients:

Lemon Chess filling

• 2 ¼ c. sugar, divided
• ½ c. unsalted butter, softened
• 4 eggs
• 1 tsp. vanilla
• 2 Tbsp. flour
• 1 Tbsp. Edwards Mill Yellow Cornmeal
• 1 Tbsp. lemon zest
• ½ tsp. sea salt
• ½ c. milk

Cornmeal crust

• 1 c. flour
• ½ c. Edwards Mill Yellow Cornmeal
• 3 Tbsp. granulated sugar
• ½ tsp. sea salt
• ½ c. cold unsalted butter
• 1 egg

Instructions:

1. For the filling, Cream the butter and 1 c. sugar to just combined.
2. Mix in the eggs, vanilla, and 3/4 c. sugar.
3. In another bowl, whisk flour, cornmeal, lemon zest, salt, milk, and the remaining ½ c. sugar until smooth
4. Add the flour mixture to the egg mixture and beat at low speed until combined.
5. Cover and refrigerate for at least 2 hours
6. While the filling is in the fridge, make the crust by combining the flour, cornmeal, sugar, and sea salt in a large bowl. Grate the cold butter with a cheese grater into the flour mixture and mix until it has the texture of coarse meal.
7. Add the egg and mix until it comes together.
8. Shape the dough into a disk and wrap it in plastic wrap.
9. Refrigerate the dough for 20 minutes, then press into a greased 9in. pie plate.
10. Preheat the oven to 350°F
11. After the filling has chilled for 2 hours, stir it and pour it into the unbaked pie crust.
12. Place the pie dish on a cookie sheet in case it spills and bake in the preheated oven for 25 minutes. Cover the pan with foil and bake additional 25-30 minutes until the filling is golden brown on top.
13. Let cool and enjoy with our Student-Made blueberry-lemon fruit spread!