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Lemon Chess Pie

Deborah, Taste and Tell
  • 90 minutes
  • Serves 8 to 10

INGREDIENTS

1

pie crust, prebaked and cooled

1 1/4 cups

sugar

1 1/2 tbsp

fine yellow cornmeal

1/4 tsp

salt

3

large eggs, at room temperature

1

large egg yolk

1/2 cup

milk

1/4 cup

unsalted butter, melted

1/3 cup

fresh lemon juice

grated zest of 1 lemon

1/2 tsp

vanilla extract

1/2 tsp

lemon extract (optional)