Lemon Chess Pie

How to make Lemon Chess Pie Recipe - It is important that all ingredients for the pie be at room temperature. Otherwise, blending may be difficult, and the cold ingredients, especially buttermilk or lemon juice, will cause the butter to resolidify and separate from the mixture.

ONE 9 - INCH (22 CM) PIE

Ingredients:
4 Eggs, at room temperature
1 1/2 cups Granulated sugar
1 tablespoon White cornmeal
1 tablespoon All-purpose flour
1/2 teaspoon Salt
5 tablespoons Butter, melted, cooled to room temperature
1/2 cup Buttermilk
5 tablespoons Lemon juice
1 tablespoon Lemon zest
1/2 teaspoon Vanilla extract
1 Unbaked 9-inch (22 cm) pie crust
Whipped cream (optional)

Method:
Preheat the oven to 350°F (175°C).

Whisk the eggs to blend.

Add each of the ingredients through vanilla in order, completely incorporating one before adding the next.

Pour the filling into the piecrust and bake in the middle of the oven for 30 to 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools.

Cool completely before cutting.