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Lemon Chess Pie Recipe

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4.8 from 82 reviews

Lemon Chess Pie is a classic Southern dessert featuring a smooth, tangy lemon custard filling baked in a flaky pie crust. This easy-to-make pie combines the sweetness of sugar and the tartness of fresh lemon juice and zest, balanced with cornmeal for a unique texture. Perfect for any occasion, it delivers a bright, comforting flavor with a golden-brown top and a creamy interior.

Ingredients

Pie Filling

  • 1 1/2 cups granulated sugar
  • 1 tablespoon cornmeal
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1/4 cup fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 4 large eggs

Crust

  • 1 (9-inch) unbaked pie crust

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature for a golden and fully set pie.
  2. Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, cornmeal, all-purpose flour, and salt until evenly combined to create the base for the pie filling.
  3. Add Wet Ingredients: Pour in the melted butter, whole milk, fresh lemon juice, grated lemon zest, and crack in the eggs. Whisk thoroughly until the mixture is smooth and well blended, ensuring a consistent custard.
  4. Prepare Pie Crust: Place the unbaked 9-inch pie crust into a pie dish, trimming and pressing the edges as needed for an even fit.
  5. Fill the Crust: Pour the prepared lemon custard mixture into the crust, spreading evenly to the edges for uniform baking.
  6. Bake the Pie: Place the pie in the preheated oven and bake for 45 to 50 minutes, or until the filling is set—slightly jiggles in the center but is not liquid—and the top turns a beautiful golden brown.
  7. Cool Completely: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the custard to firm up perfectly.
  8. Serve: Slice the lemon chess pie and serve as is or topped with freshly whipped cream for an extra touch of indulgence.

Notes

  • Use fresh lemon juice and zest for the best vibrant lemon flavor.
  • Allow the pie to cool completely before cutting to ensure clean slices.
  • For a crispier crust, pre-bake (blind bake) the crust for 5-7 minutes before pouring in the filling.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • This pie pairs wonderfully with whipped cream or a dusting of powdered sugar.

Find it online: https://crispcharm.com/lemon-chess-pie-recipe/