Cakes & Desserts

Lemon Chess Pie


300-350 grams of sugar
grated zest of one lemon
5 “O” eggs
¼ tsp. salt
2 tablespoons cornflour
115 g butter, melted and chilled
60 ml lemon juice
½ cup American Pie Dough


Step 1.
Mix the sugar with the zest and rub with a spoon until the sugar is moistened, which brings out the
lemon flavor comes out better. Add the eggs and mix with a whisk. Stir in the salt,
Stir in cornmeal, melted butter and lemon juice. Stir until smooth and set aside on a baking sheet
Set aside on a baking sheet until just needed.

Step 2.
If the dough has been in the refrigerator for more than an hour, take it out 10 minutes before you start rolling it out.
Spread out a sheet of baking paper in front of you and roll out the dough on it
about 30cm in diameter. Transfer the pastry sheet to a 22- to
24cm diameter and turn it upside down. Remove the paper. Place the dough in the mold, pressing down and being careful not to
pressing down and being careful not to tear. Trim off any excess dough so that it protrudes over the rim by 1-1.5 .
With a fork or the tip of a knife, prick the dough several times on both the bottom and the rim.
Place in refrigerator for 35-40 minutes.

Step 3
Preheat the oven to 220 °C, place the wire shelf in the centre of the oven.
Place the pastry in the oven and bake for 8 minutes, or until bubbles form on the bottom and the pastry on the
Bubbles appear on the bottom and the edges start to brown. Remove the dough form from the oven and turn down the temperature
to 165 C.

Step 4.
Stir the filling with a whisk and pour into the mold. Return the mold to the oven and bake for
35-40 minutes, until the filling around the perimeter begins to spring when pressed with a finger. In the center.
the filling may seem unbaked, but it will stabilize as it cools.

Step 5.
Take the pie out of the oven, place the mold on the rack, and wait for the pie to
cool – at least 4 hours.


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