Lemon Chess Pie
A classic Southern Lemon Chess Pie featuring a smooth, custard-like filling with fresh lemon juice and zest baked in a flaky buttery crust for the perfect balance of sweet and tangy.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes plus cooling
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought)
1 1/2 cups granulated sugar
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/4 cup unsalted butter, melted
4 large eggs
1/3 cup fresh lemon juice (about 2–3 lemons)
2 tablespoons lemon zest
1/3 cup whole milk or evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Place unbaked pie crust into a 9-inch pie pan and crimp edges as desired.
- In a large bowl, whisk together sugar, cornmeal, flour, and salt.
- In a separate bowl, lightly beat eggs. Add melted butter, lemon juice, lemon zest, milk, and vanilla extract. Whisk until smooth.
- Gradually add the wet mixture to the dry ingredients, whisking continuously until fully combined and smooth.
- Pour filling into the prepared pie crust.
- Bake for 45–50 minutes, until the top is lightly golden and the center is just set with a slight jiggle.
- Remove from oven and cool completely on a wire rack for 2–3 hours before slicing.
Notes
A slight jiggle in the center is normal and will set as the pie cools.
Use fresh lemon juice for the brightest flavor.
Avoid overbaking to prevent cracks.
Store covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Find it online: https://chocolatecoveredamy.com/lemon-chess-pie/
