Lemon Chess Pie

Name: Lemon Chess Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16 serving
Ingredients: 2 cups sugar; ½ cup butter; 5 eggs; 1 cup milk; 1 tablespoon all-purpose flour; 1 tablespoon cornmeal; ⅛ teaspoon salt; 2 tablespoon lemon zest; ¼ cup lemon juice; 2 9" pie shells

User Reviews

4.2

60 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
16
Calories
287 kcal
Course
Dessert, Baked Goods
Cuisine
American

Lemon Chess Pie

Joseph Powell

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This Lemon Chess Pie is really easy to make and quick to put together. All the lemons simply make this pie divine, with its flaky crust and its incredible lemon curd like filling.

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Ingredients

Servings

2 cups sugar
½ cup butter softened
5 eggs
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon cornmeal
⅛ teaspoon salt
2 tablespoon lemon zest
¼ cup lemon juice freshly squeezed
2 9" pie shells store bought

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Instructions

Preheat your oven to 350℉.
Add the sugar and butter to the bowl of your mixer and mix using the whisk attachment for about a minute until well incorporated. Add the eggs and beat until light and fluffy. Add the milk, flour, cornmeal, salt, lemon zest and lemon juice and continue mixing for another minute until everything is well incorporated. Mixture will be quite thin.
Pour half of the filling in each of the pie shells. Place pie shells on a baking sheet and place the baking sheet in the oven.
Bake for 35 to 40 minutes, or until the top is golden and the center of the pie no longer jiggles when you shake the pie.
Transfer the pie to a wire rack and cool to room temperature before cutting. The center of the pie should be gooey, so don't fret if it begins to fall. This is what gives this lemon chess pie the silken texture.

Equipments used:

Notes

If you're using frozen store bought pie shells make sure you take them out of the freezer at least 15 minutes before using. Simply place them on the counter and let them thaw out at room temperature.
I like to refrigerate the pies after after they come to room temperature, for at least an hour before cutting into it. I find they're easier to slice into.
This recipe will yield 2 pies.
You can store this pie in the fridge after snacking on your first few servings, properly sealed in plastic wrap it'll keep for up to 2 days.
You can also freeze this pie, just be sure it's wrapped securely in both plastic wrap and aluminum foil before popping in the freezer for up to 3 months. Just allow the pie to thaw overnight in the fridge, no need to pop in the oven before eating!

Nutrition Information

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Serving 1slice Calories 287kcal (14%) Carbohydrates 41.4g (14%) Protein 3.3g (7%) Fat 13g (20%) Saturated Fat 5.4g (27%) Cholesterol 68mg (23%) Sodium 207mg (9%) Sugar 34.4g (69%)