Lemon Chess Pie with Corn Meal Crust
Prep Time: 60 minutes
Cook Time: 10 minutes
Lemon Chess Pie with Cornmeal Crust
Our yellow corn meal helps give this tart lemon chess pie a great foundation.
- 1/4 pound (1 stick) butter, softened
- 1 cup granulated sugar
- 3 large eggs
- Grated zest and juice of 2 large lemons
- 1/3 cup buttermilk
- 1/2 tsp vanilla
- 2 tbsp House-Autry Yellow Plain Corn Meal
- Crust: 2/3 cup House-Autry Yellow Plain Corn Meal
- 2/3 cup all purpose flour
- 1/3 cup butter, softened
- 1/2 tsp salt
- 2 tbsp sugar
- 1 egg
Cornmeal Crust: In a medium bowl, beat the butter for 1 minute. Add sugar and salt; beat until combined. Add egg; beat until combined. Add corn meal and flour; beat until combined. Form dough into a round disk; wrap in plastic wrap and chill until easy to handle, about 45 minutes.
Preheat oven to 350°F. Place chilled dough on a gently floured surface. Roll dough into a 9-inch round; place in a buttered pie pan. Using the tines of a fork, gently poke holes into crust. Place a double thickness of aluminum foil over crust and bake for 10 minutes. Remove foil and bake until pastry is set, about 5 minutes. Remove from oven to cool slightly before filling.
Filling: Preheat oven to 400°F. Cream the butter and sugar together until light and fluffy. Add eggs one at a time until well incorporated. Blend in lemon juice, lemon zest, buttermilk, vanilla and corn meal until mixture is light in color. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325°F; bake for 25 minutes, or until center is almost completely set. Allow pie to cool slightly before refrigerating; chill until firm before slicing.
Tip: No time to make crust from scratch? Use a pre-made pie crust. Bake it according to package directions; then add filling and proceed with recipe as described. Top with a dab of whipped cream and some powdered sugar
Products used in this recipe:
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