Brûléed Lemon  Chess Pie

Weigh out the ingredients


For the pie crust, you'll need flour, butter, ice water, vodka, and salt.

Weigh out the ingredients


For the filling, you'll need sugar, butter, eggs, lemons, cornmeal, cornstarch, and salt.

Place the pie dough in the pan, pressing up against the sides. Cover and chill in the fridge for 20 minutes. Cut off the excess dough, crimp the edges, dock the bottom and sides of the crust, and chill for another 30 min.

Make & prep dough


Cover pie crust with parchment and fill with pie weights and bake for 18 minutes. Remove the weights and brush the pie crust with egg wash all over, except for the crimp. Bake for an additional 3-5 minutes and cool completely before adding filling.

Bake the crust


In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.

Mix sugar & zest


Whisk in the cornmeal, cornstarch, salt, lemon juice, butter, and eggs until fully combined.

Add remaining ingredients


Pour the filling into the cooled crust, then place on a baking sheet. Wrap aluminum foil around the crimp to prevent it from getting too dark. Bake the pie for 35-45 minutes until set and slightly puffed up.

Bake the pie


Allow the pie to cool for at least 2 hours. Just before serving, sprinkle the top of the pie with granulated sugar and use a kitchen torch to brûlée it.

Cool & brûlée