Sweet And Creamy Lemon Chess Pie

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 cup all-purpose flour, plus
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons sugar
• 6 tablespoons chilled vegetable shortening
• 2 tablespoons milk
• 1 1/2 teaspoons vinegar
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 4 large eggs
• 2 tablespoons cornmeal
• 1/4 cup fresh lemon juice
• 6 tablespoons unsalted butter, melted
• lemon whipped cream (lemon whipped cream)

Recipe

• 1 make the pastry: in a bowl, whisk together the flour, sugar, and salt.
• 2 cut in the shortening with a pastry blender until the shortening resembles small peas.
• 3 add the milk and vinegar and stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers; do not overwork the dough.
• 4 press the dough together to form a ball and knead lightly; shape into a disk and refrigerate, wrapped in wax paper, for at least 30 minutes or up to 2 days.
• 5 at least 25 minutes before baking, position oven rack in the middle of oven; preheat to 400°; have ready a 9-inch glass pie plate.
• 6 roll out the dough on a lightly floured surface to an 11-inch circle; transfer dough to the pie plate nad gently press the pastry against the side and bottom of the plate.
• 7 turn the edge under and crimp as desired; prick all over the bottom and side with a fork.
• 8 press a piece of heavy-duty foil snugly into the bottom and against the side of the pastry shell and fill with uncooked beans or rice; bake for 15 minutes, remove the beans and cool the shell on a wire rack.
• 9 decrease oven temperature to 350°.
• 10 make the filling: process the sugar and the zest in a food processor until the zest is finely ground.
• 11 beat the eggs, sugar mixture, and cornmeal with an electric mixer on medium speed in a bowl, just until blended.
• 12 add the lemon juice; beat again until blended.
• 13 pour in the melted butter in a fine stream while the beaters are running and beat just until blended.
• 14 pour the mixture into the pie shell and bake for 40-45 minutes, until just set in the center.
• 15 turn off the oven, open the oven door, and let the pie sit in the oven for 30 minutes.
• 16 serve warm, or refrigerate and serve cold, with the lemon whipped cream.