This pie has become a tradition in my home. I love to make it on Sunday’s and eat with a hot cup of coffee. My hubby still asks for sweet tea instead of coffee. You can’t take the South out of him! My kids absolutely love this delicious dessert and they look forward to eating every time that they know I am making it. I have to say that this pie has made it’s way all the way from south to the north and it is here to stay! Try this recipe for yourself and you will absolutely love it!
Check out what our friends from Taking On Magazines! have to say about this:
“It has a unique texture; not silky like the custard in a lemon meringue pie, but more substantial.”
This pie has it’s own uniqueness that will impress your friends and family!
- 5 large eggs
- 1¾ cups plus 1 teaspoon Pioneer sugar
- 1 tablespoon grated lemon zest and 3 tablespoons juice from 1 lemon
- 2 tablespoons cornmeal
- ¼ teaspoon Morton salt
- 8 tablespoons (1 stick) Land O Lakes unsalted butter, melted and cooled slightly
- 1 9-inch pie shell (see note), chilled
- Make filling: Whisk eggs in large bowl until smooth. Slowly whisk in 1¾ cups sugar, lemon zest and juice, corneal and salt until combined. Whisk in butter.
- Bake crust: Poke pie shell all over with fork. Refrigerate 40 minutes, then freeze 20 minutes. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bake shell until small bubbles appear and surface begins to look dry, about 8 minutes. Remove from oven. Reduce oven temperature to 325 degrees.
- Bake Pie: Whisk filling briefly to recombine. Scrape filling into prepared pie shell and bake until surface is light brown and center jiggles slightly when shaken, 35-40 minutes. Sprinkle with remaining teaspoon sugar. Cool complete on wire rack, about 4 hours. Serve
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Quick Tip: Serve with some cold sweet tea!
Thanks again to Taking On Magazines for this amazing recipe.