Frida's Lemon Chess Pie
serves 8-10
Recipe from Patty Pinner
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ingredients
1 (9-inch) single flaky pie crust, rolled out, fitted into a pie plate, with pinched edge rim
1/2 cup (1 stick) unsalted
butter, softened
1 1/2 cups sugar
1 1/2 tablespoons yellow cornmeal
3 large eggs
3 tablespoons fresh lemon juice
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
timer
prep: 10 minutes
total: 50 minutes
tools
rolling pin
9-inch pie pan
large bowl
fork
wire rack
instructions
1. Preheat the oven to 350F. Prepare the pie crust and set aside.
2. In a large bowl, cream together the butter and sugar until well blended. Stir in the cornmeal.
3. Beat in the eggs, one at a time. Add the lemon juice and rind, vanilla and salt and blend well.
4. Retrieve your pie crust. Use your thumb and index finger to pinch the edge of the crust all the way around the pie. Using a fork, press down into the dough, moving around the entire rim of the pie. Do not press all the way through the dough. To doll up the crust a little more, crisscross the markings at a 45-degree angle by pressing the fork down with its tines pointing to the left, then rotate the pie slightly, and press down with the tines pointing to the right.
5. Pour the filling into the pie crust, place in the oven, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack before serving.
