Zutaten für Lemon Chess Pie
- Pie Shells
- 4 large eggs
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- Buttermilk
- ½ cup fresh lemon juice
- Fresh Lemon Rind
- Vanilla
- Cornmeal
- Lemon
- 1 cup (2 sticks) unsalted butter, melted
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Zubereitung von Lemon Chess Pie
- Preheat oven to 375°F (190°C). Partially bake a 9-inch pie crust for 10 minutes. Remove from oven and let cool slightly.
- Reduce oven temperature to 325°F (165°C).
- In a large bowl, whisk together 4 large eggs and 1 ½ cups granulated sugar until light and thick.
- Whisk in 1 cup (2 sticks) unsalted butter, melted; ½ cup fresh lemon juice; 1 tablespoon lemon zest; and ¼ teaspoon salt until well combined.
- Pour the filling into the partially baked pie crust.
- Arrange 4-6 thin lemon slices on top of the filling.
- Bake for 50-60 minutes, or until the filling is set and lightly golden brown. The center should be just slightly jiggly. Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
154g
Fat
43g
Carbs
18g
