Lemon Chess Pie

Name: Lemon Chess Pie
Yield: 1 pie
Ingredients: 180 g All-Purpose Flour; 9 g Buttermilk powder; 0.25 tsp Table salt; 0.25 tsp Baking powder; 43 g Vegetable shortening; 57 g Butter; 43 g Ice water; 1 tbsp Yellow cornmeal; 1.5 tbsp Cornstarch; 330 g Granulated sugar; 0.5 tsp Table salt; 85 g Butter; 170 g Lemon juice; 5 each Eggs

A rich lemon filling with a delicate cornmeal texture.

1 hour 10 minutes1 pie

Ingredients

Ingredients for1 pie
Ingredient	Amount
Crust
All-Purpose Flour	180 g
Buttermilk powderOptional.	9 g
Table salt	0.25 tsp
Baking powder	0.25 tsp
Vegetable shortening	43 g
ButterCold.	57 g
Ice waterRange: 43–71g.	43 g
Filling
Yellow cornmeal	1 tbsp
Cornstarch	1.5 tbsp
Granulated sugar	330 g
Table salt	0.5 tsp
ButterMelted.	85 g
Lemon juice	170 g
EggsLarge.	5 each

Method

1
Rub pastry fat into the dry crust ingredients, add cold water gradually and bring together. Wrap and chill at least 30 minutes, then roll and fit a 23cm pie dish.
2
Heat the oven to 190°C/375°F. Mix cornmeal, cornstarch, sugar and salt; whisk in eggs, then the remaining filling ingredients.
3
Pour into the chilled shell and bake on a low rack for 45–50 minutes, until the centre is set.
4
Cool fully before cutting.