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Lemon chess pie

  • 1:20 Prep
  • 1:00 Cook
  • 8 Servings
  • Advanced


  • 1 1/2 cups caster sugar
  • 2 tablespoons plain flour
  • 2 tablespoons polenta
  • 5 eggs
  • 1 tablespoon lemon rind, finely grated
  • 1/2 cup lemon juice
  • 80g butter, melted, cooled
  • 300ml tub thickened cream, whipped, to serve
  • Lemon zest, to serve


  • 2 cups plain flour
  • 1/4 teaspoon salt
  • 160g butter, chilled, chopped
  • 2 tablespoons caster sugar
  • 1 egg
  • 1 1/2 tablespoons lemon juice


  • food processor, 5cm-deep, 17cm round (base) glass or ceramic pie dish


  • 1
    Make Pastry; Place flour, salt, butter and sugar in a food processor. Process until mixture resembles fine crumbs. Add egg and lemon juice. Process until mixture just comes together. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1 hour.
  • 2
    Grease a 5cm-deep, 17cm round (base) glass or ceramic pie dish (see note). Roll pastry out between 2 sheets of baking paper until large enough to line base and side of prepared pie dish. Line dish with pastry. Trim edges. Crimp edge in a decorative pattern. Refrigerate for 30 minutes.
  • 3
    Preheat oven to 180C/160C fan-forced. Line pastry case with baking paper. Fill with baking weights or uncooked rice. Blind-bake for 10 minutes. Remove pie weights or uncooked rice and paper. Bake for a further 6 minutes or until pastry is just cooked but not browned. Cool for 30 minutes.
  • 4
    Whisk sugar, flour and polenta in a bowl until combined. Add eggs, whisking until combined. Stir in lemon rind, lemon juice and butter. Pour into prepared pie case.
  • 5
    Bake for 40 minutes or until filling is just set (pie should still be slightly wobbly in the centre). Cool. Refrigerate for 1 hour.
  • 6
    Serve pie topped with cream and sprinkled with lemon zest.

Source: taste.com.au


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