Made with fresh lemon juice, warm vanilla, and a hint of buttermilk, this Lemon Chess Pie delivers the perfect balance of sweet and tangy flavor in every bite.
Ingredients:
1 ¾ cups granulated sugar
1 tablespoon all-purpose flour
1 tablespoon fine cornmeal
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup fresh lemon juice
Zest of 2 lemons
1/4 cup buttermilk
1/4 cup unsalted butter, melted
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1 unbaked 9-inch pie crust
Optional: 1 tablespoon heavy cream for extra silkiness
Preparation:
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, whisk together sugar, flour, cornmeal, salt, and nutmeg.
- Add lemon juice, lemon zest, buttermilk, melted butter, vanilla extract, and heavy cream (if using). Mix until smooth.
- Add eggs one at a time, beating well after each addition until fully incorporated.
- Pour the filling into the unbaked pie crust and smooth the top.
- Bake for 45–55 minutes, or until the center is set but still slightly soft.
- Cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Serves 6–8.
