One 9-inch single Flaky Pie Crust, rolled out and fitted into a pie plate, with pinched edge rim. (I used store bought piecrust from Mrs. Smith. Thaw it first.)
½ cup (1 stick) unsalted butter, softened
1 ½ cups sugar
1 ½ tbl. yellow cornmeal
3 large eggs
3 tbl. fresh lemon juice
2 tsp. grated lemon rind
1 tsp. vanilla extract
1/8 tsp. salt
Makes one 9-inch pie
Preheat the oven to 350 degrees. Prepare the piecrust and set aside. (recipe for piecrust to follow).
1. In a large bowl, cream together the butter and sugar until well blended. Stir the cornmeal. Beat in the eggs, one at a time. Add the lemon juice and rind, vanilla, and salt and blend well.
2. Retrieve your piecrust. If you are make your own piecrust, Use your thumb and index finger to pinch the edge of the crust all the way around the pie. Using a fork, press down into the dough, moving around the entire rim of the pie. Do not press all the way through the dough.
3. Pour the filling into the piecrust, place in the oven, and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool completely on wire rack before serving.
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