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Lemon Chess Pie Recipe

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5 from 785 reviews

A classic Southern dessert, this Lemon Chess Pie features a smooth and tangy lemon custard filling baked inside a flaky pie crust. With a subtle hint of cornmeal for texture and the bright flavors of fresh lemon juice and zest, this pie is perfect for a refreshing finish to any meal.

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: Set your oven to 350°F (175°C) and allow it to preheat fully to ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the granulated sugar, cornmeal, all-purpose flour, and salt until well combined.
  3. Add Wet Ingredients: Pour in the melted butter, whole milk, fresh lemon juice, lemon zest, and crack in the eggs. Whisk vigorously until the mixture is smooth and uniform in texture.
  4. Prepare the Pie Crust: Place the unbaked 9-inch pie crust into your pie dish if not already done. Make sure the crust is evenly fitted and edges are trimmed as desired.
  5. Fill the Crust: Pour the lemon custard mixture carefully into the prepared pie crust, ensuring an even distribution.
  6. Bake the Pie: Place the pie on the middle rack and bake for 45 to 50 minutes, or until the filling is set and the top achieves a golden brown color. The center should be slightly jiggly but not liquid.
  7. Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, slice and serve, optionally topped with whipped cream for extra richness.

Notes

  • Use fresh lemon juice and zest for the best bright, natural flavor.
  • Allow the pie to cool fully to set properly before slicing to avoid runny slices.
  • You can substitute whole milk with buttermilk for a tangier taste.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • To prevent the crust edges from burning, cover them with foil halfway through baking if needed.

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