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Lemon Chess Pie

Photo: Ralph Anderson; Styling: Rose Nguyen
Prep time 25 mins
Cook time 1 hr, 6 mins
Yield Makes 8 servings
To keep kosher, you'll want to wait at least three hours after the main meal before serving this dairy-enriched dessert.

Ingredients

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 2 cups sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon yellow cornmeal
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon grated lemon rind
  • 4 large eggs, lightly beaten
  • Whipped cream (optional)
  • Garnishes: fresh raspberries, lemon slice

How to Make It

  1. Fit pastry into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

  2. Bake at 425° for 7 minutes. Remove weights and foil, and bake 4 more minutes. Reduce oven temperature to 350°.

  3. Whisk together sugar and next 6 ingredients until blended. Add eggs, whisking well. Pour mixture into prepared piecrust.

  4. Bake at 350° for 50 to 55 minutes or until golden, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool completely on a wire rack. Serve with whipped cream, if desired. Garnish, if desired.