This lemon chess pie is packed purely with lemon filling and is a lemon-lovers dream come true! The texture is smooth and creamy with a deliciously flakey crust that just about anyone will go crazy for!
If you love pie as much as I do, then you agree that it shouldn’t just be reserved for the holidays! Pie should be for every occasion! It should be eaten all year round! Try some more of my favorite pie recipes like this strawberry pie, this peach pie, or this delicious chocolate pie.
What is Lemon Chess Pie?
Chess pies are a classic southern specialty! Although no one really knows where chess pie actually originated from, it started showing up in the 19th century. What makes a chess pie stand apart from a regular custard pie is that a chess pie uses cornmeal in the filling! I know, I know that sounds strange but don’t doubt it! The filling on this pie is pure lemon (no meringue), and it is SO delicious!
A solid lemon pie recipe is a must in any household (lemon recipes are a favorite around here!), and this lemon chess pie recipe will be loved by all! I especially love any chance that I can get to make a pretty pie crust, and this braided crust looks so good with the lemon filling. This lemon chess pie must be served at your next party or get-together as an elegant and delicious dessert! Trust me. It’s worth the calories!
Ingredients in Lemon Chess Pie
This list of ingredients needs is actually really simple! So get baking this pie; you have no excuses! Check out the recipe card at the bottom of the post for exact measurements.
- Pie Crust: You can grab a store bought on you make one from scratch using this recipe.
- Eggs: I like to use large eggs when I am baking. If you bring them to room temperature first, then they will mix in better in your filling.
- Flour: I used all-purpose flour in this pie recipe.
- Cornmeal: The secret ingredient to making this a “chess pie”.
- Granulated Sugar: Sweeten up that lemon flavor with some sweet sugar.
- Salt: The salt will enhance the flavors of all of the other ingredients.
- Lemon Juice: When you add the juice to the rest of the ingredients, you start to form the lemon filling. YUM.
- Lemon Zest: Fresh lemon zest really adds a brightness to this pie.
- Butter: I used unsalted butter in this recipe.
How to Make a Lemon Chess Pie
This pie takes about an hour from start to finish and is SO incredibly delicious! The texture is perfect, and I love any kind of classic, lemon recipe. Especially as we start into the summer months!
- Prep: Preheat the oven to 450°. Place the prepared pie dough into a 9-inch pie pan and press it into the sides. Trim the excess dough and finish the edge as desired. Prick the bottom of the pie crust with a fork and place it in the freezer while you prepare the filling.
- Whisk: In a large bowl, whisk together the eggs, flour, cornmeal, sugar, salt, lemon juice, and lemon zest. Slowly whisk in the butter and then set it aside.
- Bake the crust: Bake the chilled pie rust for 8 minutes. Remove from the oven and reduce the temperature to 375°.
- Add filling and bake: Stir the filling once more and then pour into the hot pie crust. Bake on the bottom rack of the oven for 35-40 minutes, until the center slightly jiggles, and the top is lightly browned.
- Cool: Allow the pie to cool completely. Then you are ready to slice and serve!
Do I have to use Cornmeal?
The cornmeal helps to achieve a thicker consistency in the lemon chess pie filling. It really sets it apart from a custard pie and the end result is a delightful texture!
How to Store Leftover Pie
If you have leftovers of this lemon chess pie then you can easily store it and eat it later! Cover your pie or place it in an airtight container and keep it in your fridge. It will last about 3-5 days.
Preheat the oven to 450°. Place the prepared pie crust into a 9-inch pie pan and press it into the sides. Trim the excess dough and finish the edge as desired. Prick the bottom of the pie crust with a fork and place it in the freezer while you prepare the filling.
In a large bowl whisk together the eggs, flour, cornmeal, sugar, salt, lemon juice, and lemon zest. Slowly whisk in the butter. Set aside.
Bake the chilled pie rust for 8 minutes. Remove from the oven and reduce the temperature to 375°.
Stir the filling once more and then pour into the hot pie crust. Bake on the bottom rack of the oven for 35-40 minutes, until the center slightly jiggles, and the top is lightly browned.
Allow the pie to cool completely before serving.
Calories1412kcal (71%)Carbohydrates168g (56%)Protein19g (38%)Fat74g (114%)Saturated Fat25g (125%)Polyunsaturated Fat9gMonounsaturated Fat33gTrans Fat1gCholesterol118mg (39%)Sodium1136mg (47%)Potassium301mg (9%)Fiber7g (28%)Sugar44g (49%)Vitamin A330IU (7%)Vitamin C6mg (7%)Calcium68
mg (7%)Iron7mg (39%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.