This lemon chess pie is packed purely with lemon filling and is a lemon-lovers dream come true! The texture is smooth and creamy with a deliciously flakey crust that just about anyone will go crazy for!
Preheat the oven to 450°. Place the prepared pie crust into a 9-inch pie pan and press it into the sides. Trim the excess dough and finish the edge as desired. Prick the bottom of the pie crust with a fork and place it in the freezer while you prepare the filling.
In a large bowl whisk together the eggs, flour, cornmeal, sugar, salt, lemon juice, and lemon zest. Slowly whisk in the butter. Set aside.
Bake the chilled pie rust for 8 minutes. Remove from the oven and reduce the temperature to 375°.
Stir the filling once more and then pour into the hot pie crust. Bake on the bottom rack of the oven for 35-40 minutes, until the center slightly jiggles, and the top is lightly browned.