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Author Notes: Lemon Chess has garnered a close following in the pie shop, appearing most often
on the menu during the winter months, when fresh fruits are scarce on the East
Coast and we source from the West Coast for its bounty of citrus. This tangy but rich
custard is a longtime favorite of our pie shop customers. —ElsenEM
Serves 8-10 people
- Zest of 1 lemon
- 1 2/3 cups cups of granulated sugar
- 1 tablespoon stone-ground yellow cornmeal
- 1 tablespoon flour
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- 5 Large eggs
- 2/3 cup heavy cream
- 7 tablespoons fresh lemon juice (from about 3 lemons)
- 3 tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
- This pie uses our All-Butter Crust for a 9-inch single-crust pie, partially prebaked.
- Position a rack in the center of the oven and preheat the oven to 325°F.
- Place the prebaked pie shell on a rimmed baking sheet.
- In large bowl, stir together the lemon zest, sugar, cornmeal, flour, and salt.
- Use a wooden spoon or spatula to stir in the melted butter, then the eggs one at a time, stirring well after each addition.
- Mix briskly until the filling is thick and light colored. Stir in the heavy cream, followed by the lemon juice, orange juice, and vanilla extract.
- Strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. Bake on the middle rack of the oven for 40 to 50 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking.
- The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still wobbles slightly; it should be lightly golden on top.
- Be careful not to overbake or the custard can separate; the filling will continue to cook and set as it cools. Allow to cool completely on a wire rack, 3 to 4 hours.
- Slice and serve.
- The pie will keep refrigerated for 2 days or at room temperature for 1 day.
- This recipe is a Community Pick!
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