Chess Pie

4 large eggs, at room temperature
1 1/2 cups sugar
1 Tbsp. white or yellow cornmeal
1 Tbsp. all-purpose flour
1/4 tsp fine sea salt
1/2 cup melted butter, cooled to room temperature
1/2 cup buttermilk, at room temperature
Grated zest of 1 lemon
Juice of 1/2 lemon
1 tsp pure vanilla extract
1 pie crust

Preheat the oven to 350 degrees. In a bowl, whisk the eggs until smooth. Add the sugar, cornmeal, flour and salt. Whisk well to combine. Add the butter, buttermilk, lemon zest, lemon juice and vanilla extract. Whisk well to combine. Pour into pie shell. Bake until golden brown and a knife inserted into the center comes out clean, 35-40 minutes. (Mine takes at least 40 minutes.) The pie may puff and crackle during baking, which is fine. It will settle as it cools. Remove to a rack to cool completely before slicing and serving.

Recipe from “Bon Appetit, Y’all” by Virginia Willis.