Lemon Chess Pie Recipe

Name: Lemon Chess Pie Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Yield: 8 slices
Ingredients: 1 9-inch pie crust; 2 cups granulated sugar; 2 Tablespoons cornmeal; 1 Tablespoon all-purpose flour; ¼ teaspoon kosher salt; 4 large eggs; ¼ cup lemon juice; 1 Tablespoon lemon zest; ½ cup unsalted butter; ¼ cup milk; 1 Tablespoon Powdered sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Chill Time
4 hrs
Total Time
5 hrs 5 mins
Servings
8 slices
Course
Baked Goods
Cuisine
American

Lemon Chess Pie Recipe

Nicole Henderson

Report

This Lemon Chess Pie has an irresistibly buttery, citrusy filling, making it a delicious twist on the classic recipe. So easy to make and always a crowd-pleaser!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 9-inch pie crust, unbaked
2 cups granulated sugar
2 Tablespoons cornmeal
1 Tablespoon all-purpose flour
¼ teaspoon kosher salt
4 large eggs, room temperature
¼ cup lemon juice
1 Tablespoon lemon zest
½ cup unsalted butter, melted
¼ cup milk
1 Tablespoon Powdered sugar, optional topping

Add to Shopping List

Instructions

Preheat oven to 350 degrees F. Using either a homemade pie crust or a refrigerated pie crust, press into a 9-inch pie plate. Place a piece of parchment paper over the crust, fill the pie with pie beads (or dried beans) and blind bake the crust for 10 minutes.
While the crust is baking, whisk the sugar, cornmeal, flour, salt, eggs, lemon juice, and lemon zest together in a large bowl until the eggs are beaten well.
Pour in the melted butter and milk and stir until combined. Set aside.
Remove pie crust from oven. Remove pie beads and parchment paper. Pour the pie filling into the warm pie crust.
Place the pie on the bottom rack of the oven and bake for 45-50 minutes, or until the edges are set but the middle is still a little jiggly.
Place pie on a cooling rack for one hour. Then cover with plastic wrap and refrigerate for 3 hours (or overnight). Dust with powdered sugar when serving.

Notes

You may need to use a pie shield or strips of foil to cover the pie crust at the halfway mark. This will keep the crust from browning too much.
2 large lemons should be the amount of zest and juice you need for today's recipe.
Store: cover the pie with plastic wrap and store in refrigerator for up to 3 days.
Freeze: tightly cover pie with plastic wrap, then foil. Freeze for up to 2 months. Thaw the pie overnight in the refrigerator before serving.
Serving Suggestions: Add a dollop of Homemade Whipped Cream or get fancy and top each slice with a piped rosette of Stabilized Whipped Cream.
See blog post for more recipe tips and tricks.