Culinary Kitchen, Student Life

Lemon Chess Pie

Ingredients:                                                                                  

4 Eggs, at room temperature
1½ C Granulated sugar
1 Tbsp. White cornmeal
1 Tbsp. All-purpose flour
½ tsp. Salt
5 Tbsp. Butter, melted, cooled to room temperature
½ C Buttermilk
5 Tbsp. Lemon juice
1 Tbsp. Lemon zest
½ tsp. Vanilla extract
1 ea. Unbaked 9-inch (22 cm) pie crust
Whipped cream (optional)

Method:

  1. Preheat the oven to 350°F (175°C).
  2. Whisk the eggs to blend.
  3. Add each of the ingredients through vanilla in order, completely incorporating one before adding the next.
  4. Pour the filling into the pie crust and bake in the middle of the oven for 30 to 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools.
  5. Cool completely before cutting.

Chef Tip: It is important that all ingredients for the pie be at room temperature. Otherwise, blending may be difficult, and the cold ingredients, especially buttermilk or lemon juice, will cause the butter to re-solidify and separate from the mixture. Makes one nine inch pie.