Lemon Custard Pie

Lori Lange

Classic Southern lemon custard pie (lemon chess pie) with a smooth sweet-tart lemon filling.

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Prep Time 20

Cook Time 45

Freeze Time: 20

Total Time 1 25

Course Dessert

Cuisine American

Servings servings

Calories 449 kcal

Equipment

Ingredients

PIE CRUST:

One refrigerated pie crust (or your favorite pie crust recipe)

PIE FILLING:

5 large eggs
¼ cup whole milk or cream
1¾ cup granulated white sugar
2 tablespoons regular (not whole grain) cornmeal
4 tablespoons freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
¼ teaspoon salt
½ cup (1 stick) salted butter, melted

Instructions

Preheat the oven to 450℉.
Place the pie crust into a 9-inch pie plate. Press it firmly onto the bottom of the pan and up the sides. Do not stretch the crust. Cut the excess off the overhang and tuck the rest under to form a decorative edge around the pie. Prick the bottom of the pie crust with a fork and place it into the freezer for 20 minutes.
In a large bowl, whisk together the eggs, milk, sugar, cornmeal, lemon juice, lemon zest and salt. Whisk until well-combined. Then whisk in the melted butter. Let the mixture sit while the pie crust is baking (to soften up the cornmeal).
Bake the pie crust (from the freezer to the oven) for 8 minutes and then remove it from the oven. Reduce the oven temperature to 350℉.
Whisk the lemon filling to combine one more time, and then pour it into the pre-baked pie crust. Bake at 350 for 35 to 40 minutes- or until the pie is lightly browned and the center jiggles a little when the pie is shaken. Watch the crust on the edges to make sure they are not browning too much.
Cool completely before cutting and serving.

Notes

Fresh lemon juice gives the pie the best flavor.
Allow the pie to cool completely so the custard sets properly.
If the crust edges brown too quickly, cover them loosely with foil.
The pie will firm up as it cools, so a slight jiggle in the center is normal.
Store leftover pie covered in the refrigerator for up to 4 days.
This pie is delicious served chilled or slightly cool.

Nutrition

Serving: 1sliceCalories: 449kcalCarbohydrates: 59gProtein: 6gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 149mgSodium: 318mgPotassium: 100mgFiber: 1gSugar: 44gVitamin A: 552IUVitamin C: 4mgCalcium: 37mgIron: 1mg

Keyword Custard, Custard Pie, lemon, Lemon pie, pie

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This recipe comes from RecipeBoy.com