Lemon Chess Pie

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 2 cups sugar
  • 1 tablespoon flour
  • 1 tablespoon fine yellow cornmeal
  • 4 eggs
  • 1/4 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons grated lemon rind
  • 1/3 cup fresh lemon juice with pulp
  • 1 (9-inch) unbaked pie shell
  • 1 cup heavy cream, whipped
Directions

In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    30 Reviews
    5 30
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    I followed the recipe to a T, and it was perfect, and tasted great!
    So easy and so, so good! I used a traditional pie crust and did a short (10 minute) pre-bake per review suggestions, and it turned out perfectly. I think it would be even better with shortbread crust though. I also added 1 tsp. vanilla extract. I might up the lemon juice a little next time for a little added tang. The texture was perfect and even my very picky husband was a fan. This is a keeper for sure!
    Wow! Let me just say, I have been let-down by 5-star rated recipes before. THIS RECIPE DID NOT DISAPPOINT! This was surprisingly delicious. Every bite! The filling is fresh, sweet, tart, tangy! I used a Ready-Crust shortbread crust, and it was delightful. The only tricky part is that 375 degrees for 45 minutes can easily cause over-browning on the crust. COVER YOUR CRUST. Don't be lazy. Use fresh squeezed lemon juice and fresh zest. It made such a perfect lemon pie. Great texture. I am making another one this Friday to give a friend as a birthday present.
    got a rave review against a childhood memory from my Texan husband. Both of us loved it! perfect balance of lemon and sweet. This is what I've always wanted from my lemon bars. might try this filling on a shortbread crust... 
    I added 1/2 lemon more than 1/3 cup lemon juice and 1/2 tablespoon cornstarch to make sure it would set up. I think could be good with a teaspoon of vanilla too. I made a pie crust and pre-baked it for 10 minutes. just to cook the flour a little. based on other reviews - for baking the pie i covered it for the first 30 minutes and then uncovered - for me i had to go 20 minutes uncovered. crust and top perfectly browned. I felt like a Southern belle with this cooling on the countertop!
    I followed the ingredients exactly, and I even had someone else helping me, and the pie turned out to be a disaster. The entire top of the filling was black, and the whole crust was black as well from being burned. I don't know why it says to bake so long because it just burns. The non burnt filling tasted pretty good, like a lemon bar, but other than that, it was a mess.
    Scrumdiddlyumptious! I served this amazingly simple to make pie with homemade whipping cream and had a mini-nirvana like moment in my kitchen.  
    Lemon zest and freshly squeezed lemons made all the difference!  
    The best part is I doubled the recipe and sent one home with a friend.  
    After all, that's what friends are for, right?!
    Delicious and easy. I'm not a lemon pie fan, but this is in my recipe collection for good.
    I have not found a lemon chess pie recipe that reminds me of the ones my great-grandmother (Maw Maw made for us back in the day in Cumming, GA. BUT, this one comes as close as anything that I have tried in over 30 years! Made me think that I was sitting across the table from her eating her wonderful chess pies! This is so easy and absolutely divine! Thank you Gale!!!!!
    I was so excited about this recipe but it turned out a total mess. It is NOT intended for HIGH ALTITUDE baking. I live in the Colorado Mountains (9000 feet and it would not set up. I added a little extra flour and cornmeal but it didn't help. I can bake just about everything with minor adjustments but this along with pecan pie just don't work for me. I loved all of the great reviews so don't let mine discourage you unless you are at high altitude. Oh well.....
    Ridiculously good, particularly since it was so easy to make. My friends and family loved it.
    This was really good. I did cover the whole pie with foil for the first 30 minutes of baking, to avoid the top getting too brown as the other reviewers mentioned. I also needed to bake it for an additional 10 minutes beyond the 45, because it hadn't set. I'll definitely make this again!
    Wonderful! This recipe is a keeper and a crowd satisfier.
    DELICIOUS. I used white cornmeal and brought all ingredients to room temperature (I read on another chess pie recipe review that the filling can curdle otherwise. I wasn't even at a full tablespoon of rind after grating four small lemons, so I went with total 5 small lemons and it came out well. It took ten minutes longer in the oven than the recipe called for.
    Had to bring a pie in to work so I tried this one out on my family first. It was a HUGE hit. It will be nice to introduce a bit of southern baking to my California co-workers. Mine seemed to brown on the top too much so I will either cover the whole thing for part of the time or drop the temp to 350. Any suggestions?
    Tastes like lemon meringue pie, but with the consistency of chess pie. Easy to make, just watch the pie while baking so the top doesn't get too brown!
    After being so disappointed by the Lemon Lavender Pie in the recent Food Network magazine, I needed to get my lemon pie fix. I just tried this recipe and it was TERRIFIC! So easy. And with items that you can easily have on hand. This was exactly what I was looking for and it may be a while before I make my chocolate chess pies again.
    I will never make a lemon Meringue pie again (and I mean
     
    that)! Lemon chess is so much better, and a ton easier. With lemon
     
    Meringue, you cook the crust, then you cook the custard ahead of time
     
    separately, and then you have to prepare and cook the meringue. On top
     
    of that, it doesn't keep well in the frig. The meringue gets all goopy
     
    by the next day. Forget that!
     

     
    But now (I feel like this is an infomercial), with lemon chess, you do
     
    it all in one bowl. The filling comes together so fast, and it all
     
    cooks together with the unbaked crust just like a pumpkin pie. It has
     
    the texture of a pecan pie, and it has a caramelized top a lot like a lemon bar. And the flavor is perfectly tart and sooooo good. I will make this pie again and again.
     

     
    Beware. Do not cut huge pieces - its too rich. Its one of those yummy pies that you eat sliver by sliver. I served it with canned real whipped cream and it was perfect. Thanks Gale!
     
    I have made Lemon Chess Pie for over 25 years. Last week, I could not find my recipe, so I went to Foodnetwork.com. Being from Chicago and loving everything that Gale Gand touches (along with Rick T.), I chose her recipe. Everyone at the luncheon that I bought this pie to asked for the recipe. It was by far, the Best Lemon Chess Pie EVER! It is one that I will share with everyona and one that I will make several times in the near future!
    I substituted sugar substitute for half of the sugar and made this with fresh Meyer lemon juice and rind. It is just gorgeous and yummy, too - just the thing for curing midwinter blahs!
    Tastes and has a texture more like a lemon meringue instead of the chess pie that I was expecting.
    I have used this recipe for our family Thanksgiving for the past several years. It is absolutely AWESOME! I add a little more fresh juice and zest than the receipe calls for because our family loves it tart. The result, two lemon chess pies every Thanksgiving...pumpkin pie is the one we eat the next day and only because the lemon chess is gone!
    Gale... I know you aren't from the South, but Honey, with this Lemon Chess Pie, you could be. It is exactly what it should be--smooth and silky, sweet and sour, flavorful with the taste of fresh citrus. I have made it at least 20 times, and it is a winner every time.
    What a treat! I found it to be quite sweet, but I took it to a pot luck and the response was overwhelming. EVERYONE raved about it. And I even used a Marie Callendar pie crust!
    My husband is from the south and loves chess pie in all its variations. This was easy to make and simply delicious.
    taste good and quick to fix.
    I did not like this pie. The flavor was alright. I just may not be a lemon pie person.
    This is a great and yummy chess pie - my family loves it.
    Tasty recipe - especially easy if you cheat and use a pre-made pie crust!!!
    this was a really simple recipe but it tastes sooo good. It's creamy rich and very lemony. I will definely make it again and again
    I made this pie today and it was one of the best pies that I have ever tasted.It came out picture perfect.Thanks Gale
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Lemon-Lavender Pie

    Recipe courtesy of Food Network Kitchen