Lemon Chess Pie
1 ½ lemons (3/8 cup lemon juice)
1 ½ cup sugar
1/3 cup butter, melted
unbaked pastry shell, 9”
Place pastry in pie pan and crimp edges. (If you're using storebought pie dough, let it get to room temperature first for ease of unrolling)
Have lemon at room temperature or soak in warm water (to get more juice).
Zest rind (note, you just want the yellow on top, not the white pith, so zest shallowly).
Ream out or squeeze lemon , measure juice.
Add sugar, melted butter, eggs, salt. Mix with wire whip until smooth. Mix in grated rind or just put it in the pie shell. Pour rest over.
(For making 2 pies, I used a measuring cup to alternate scoops into each pie shell)
Bake at 325 about 45 minutes.
Makes one large pie.
Pairs Well With
This simple lemon pie can easily be made with items you might already have on hand. It also reminds me of a less lemony lemon bar and is a huge hit with guests.