Frankie’s lemon pie recipe

Ingredients

• ½ recipe Flaky Butter Crust
• 3 tablespoons all-purpose flour, plus more for rolling
• 1¾ cups (350 g) sugar
• 3 tablespoons fine-ground yellow cornmeal
• ½ teaspoon kosher salt
• 1 stick (113 g) unsalted butter, melted and cooled
• 5 large whole eggs plus 1 large egg yolk
• 1 tablespoon freshly grated lemon zest
• 1 cup (236 ml) fresh lemon juice, from about 4 to 6 medium-size lemons

1. Remove the pie dough from the fridge and remove the plastic wrap. If your dough has been chilled overnight, it will need to sit at room temperature a bit before rolling—this will take 10 to 15 minutes.
2. Lightly flour your work surface and roll the pie dough out to a 13-inch round that is ⅛ inch thick. Transfer to a 9½-inch pie dish and use your fingertips to relax the dough into the shape of the pie dish, leaving a 2-inch overhang around the edge of the dish. Fold the extra dough under itself. Use your thumb and forefinger to crimp the edge of the dough, pressing the dough into the pie dish and making sure the dough extends to the outer edge of the dish. This anchors the crust inside the dish, which results in a proud crown of crust after baking. Freeze the crimped crust for 20 minutes, until the dough is very cold.
3. Position a rack in the center of your oven and preheat the oven to 375°F.
4. Line the crust with heavy-duty foil, leaving a 1½-inch overhang. Trace your fingertips over the foil overhang and gently press it into the crimp. Fill the foil-lined crust with pie weights or dried beans. Bake for 20 to 25 minutes, until the crust is golden around the edges. Remove from the oven and lift out the foil and pie weights. Cool the crust completely.
5. Reduce the oven temperature to 325°F.
6. Combine the flour, sugar, cornmeal, and salt in a large mixing bowl. Make a well in the center of the flour mixture and add the melted butter, whole eggs, and yolk. Beat the mixture with a whisk until well combined; you can use an electric mixer for this step if you want. Add the lemon zest and juice and beat until the lemon juice has been fully incorporated.
7. Combine the flour, sugar, cornmeal, and salt in a large mixing bowl. Make a well in the center of the flour mixture and add the melted butter, whole eggs, and yolk. Beat the mixture with a whisk until well combined; you can use an electric mixer for this step if you want. Add the lemon zest and juice and beat until the lemon juice has been fully incorporated.