Lemon Chess Pie
This Lemon Chess Pie is a deliciously refreshing dessert that's just perfect for spring. It's fruity and fabulous and would be a wonderful addition to your Easter dessert table too!
Servings: 8 servings
Calories: 307kcal
Ingredients
- 1 regular size frozen pie crust, not deep dish
- 1 1/3 cup granulated sugar
- 2 Tbsp. all-purpose flour
- pinch of salt
- 3 large eggs, room temperature
- 3 Tbsp. unsalted butter, melted
- 1 heaping Tbsp. lemon zest
- 1/4 cup freshly squeezed lemon juice
- confectioners' sugar, for dusting
Instructions
- Preheat oven to 325 degrees. Remove pie crust from freezer and set on kitchen counter while you make the filling.
- In the bowl of a stand alone mixture fitted with a paddle attachment, stir together sugar, flour and salt. With mixer on low, add eggs one at a time, making sure to mix well after each addition. Increase speed to medium and continue to mix until pale yellow and frothy. Add in butter, lemon zest and juice. Beat until well blended. Pour into crust and bake for 45 minutes. Remove from oven and cool to room temperature. Refrigerate until ready to serve, dusting with confectioners' sugar just before serving.
Notes
I used a regular sized frozen pie crust from Pillsbury. Not a deep dish.
I removed the pie crust from the freezer and let it sit on the counter while I made the filling ingredients, then I poured the filling in and baked.
Nutrition
Calories: 307kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 115mg | Potassium: 60mg | Fiber: 1g | Sugar: 34g | Vitamin A: 240IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg