Description
A classic Southern dessert with a bright lemon flavor, silky texture, and perfectly balanced tanginess. This easy-to-make pie features a simple filling that bakes into a custard-like consistency with a slight crust on top.
Ingredients
Scale
For the Crust:
- 1 9-inch unbaked pie crust
- 1 1/2 cups granulated sugar
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 4 large eggs
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1/4 cup whole milk
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and crimp edges as desired. Refrigerate while preparing filling.
- In a large bowl, whisk together sugar, cornmeal, flour, and salt until well combined.
- Add the melted butter and whisk until smooth.
- Add eggs one at a time, whisking well after each addition.
- Stir in lemon juice, lemon zest, and milk until fully incorporated. The filling will be thin.
- Pour filling into the chilled pie crust.
- Bake for 40-45 minutes, until the edges are set and the center is slightly jiggly. If the edges brown too quickly, tent loosely with foil.
- Allow to cool completely on a wire rack. The center will set as it cools. Serve at room temperature or chilled.
Notes
For a more intense lemon flavor, increase zest to 1 tablespoon. The cornmeal gives the pie a subtle texture and helps prevent curdling. Store leftovers covered in the refrigerator for up to 3 days.