Ingredients

The following ingredients have 10 Servings
  • 1 (23cm/9in) sweet pie crust
  • 5 large eggs
  • 300g (1½ cups) caster sugar
  • 15ml (1 tbsp) lemon zest
  • 45ml (3 tbsp) fresh lemon juice
  • 15ml (1 tbsp) yellow cornmeal
  • 15ml (1 tbsp) all-purpose flour
  • 1.25ml (¼ tsp) salt
  • 115g (½ cup) unsalted butter, melted 

Instruction

  • Preheat oven to 160°C/320°F/gas mark 3.
  • Whisk the eggs, sugar, lemon zest and juice together until well blended.
  • Sprinkle in the cornmeal, flour and salt.
  • Slow drizzle in the cooled butter until all the ingredients are well incorporated.
  • Pour the filling into the pie shell.
  • Transfer the pie to the oven and bake for 40 minutes. The top should be golden brown and the centre set.
  • Cool on a wire rack for one hour then transfer the pie to the fridge to chill for at least 3 hours.
  • Serve for dessert. The pie will store in the fridge for 2 days.