LEMON CHESS PIE – Recipe courtesy Duff Goldman
This classic pie is a truly decadent delicacy that is known as Southern and Colonial staple pie. This lemon chess pie is a rich delicacy that consists of gelatinous filling, which is prepared with extra creamy cornmeal! This fragrant lemony pie has a tangy taste and tart flavor, along with a very refreshing lemon aroma! You should serve this pie quickly after it reaches room temperature and an extra cup of coffee enhances the whole vibe of your delight! Trust me; you’ll love this pie made by a baking master, Duff Goldman!
Ingredients
- 1/2 of original recipe Pie Dough Explore the pie dough recipe in recipe notes
- 1 Stick butter
- 2 Extra large eggs
- 6 Egg yolks
- 1/4 tsp Kosher salt
- 1 1/2 cups Granulated sugar
- 1/2 cup Lightly packed light brown sugar
- 1 tsp pure vanilla extract
- 2 tbsp Yellow cornmeal
- 1 1/2 tbsp all-purpose flour
- 1/2 cup Buttermilk
- 1 tbsp Lemon zest
- 2 tbsp Freshly squeezed lemon juice
Instructions
- Get the oven ready by preheating it to 375˚F.
- On a floured surface, spread the pie dough into a 14-inch round and make it ¼ inch thick. Take the rolling pin, and drape the dough over it very gently. Take the 9-inch pie pan and lay it dough softly on it; make sure your pan is wholly lined with dough. Even out the edges, crimp, and trim edges.
- Lay pie weights or dry beans and a circle of parchment under the bottom of the crust. For 5 minutes, blind bake the crust, afterward take out the weights, and again bake for extra 4 minutes to the point crust gets golden shade color. Keep it aside.
- Slowly simmer the butter in a small saucepan to brown it, and heat it over medium-low heat flame to the point all solids get separated and take some brown shade, make sure you don’t burn it. Take it out from the heat and keep it melted.
- Take a large bowl and very gently whisk the salt and eggs, then stream some vanilla, sugars, cornmeal, buttermilk, flour, lemon zest, browned butter, and lemon juice.
- Take the crust, pour the blend in it and cover up all the crust edges by using a good quality foil.
- Keep baking it for about 50 to 60 minutes. Take out the foil and again bake it for an extra ten to fifteen minutes; keep baking until pie starts to look entirely set, and it should look a little jiggly just in the middle part.
- Allow it to cool down wholly, keep it in the fridge for 1 hour. Allow the pie to reach room temperature before serving it.