A delightful twist on the classic Southern Lemon Chess Pie, featuring a rich and tangy filling with a hint of zest.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, whisk together the sugar, eggs, melted butter, and milk until smooth.
Whisking thoroughly ensures a smooth and creamy filling.
Add the flour, cornmeal, and salt to the mixture, and whisk until fully incorporated.
Sift the dry ingredients to avoid lumps in the filling.
Zest and juice the lemons, then add both the zest and juice to the filling mixture. Stir well.
Use fresh lemons for the best flavor and aroma.
Pour the filling into the unbaked pie crust placed in a pie dish.
Place the pie dish on a baking sheet to catch any spills.
Bake in the preheated oven for 50 minutes, or until the filling is set and the top is golden brown.
Cover the edges of the crust with foil if they brown too quickly.
Remove the pie from the oven and let it cool completely on a wire rack before serving.
Cooling allows the filling to set properly for clean slices.
Slice and serve your Zesty Lemon Chess Pie. Enjoy!
Pair with whipped cream or a scoop of vanilla ice cream for an extra treat.
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