Lemon Chess Pie

Total Time:
1 hr
15 min
45 min

8 to 10 servings

  • 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

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.

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4.6 31
My Go To Recipe - was looking for an easy tasty lemon pie to make on those days when I did not want to spend time making a Lemon Meringue Pie. Found this recipe about 4 years ago and it is wonderful. Also added to menu at my restaurant and was a big hit! I cut sugar to 1-1/2 cups and add an extra tablespoon of flour for a total of 2 tablespoons. I omit covering edges of crust with foil; I loosely cover complete pie with foil after about 25-30 minutes bake time to prevent over browning of top as well as the crust. item not reviewed by moderator and published
I followed the recipe to a T, and it was perfect, and tasted great! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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?! item not reviewed by moderator and published
Delicious and easy. I'm not a lemon pie fan, but this is in my recipe collection for good. item not reviewed by moderator and published
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!!!!! item not reviewed by moderator and published
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..... item not reviewed by moderator and published

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Recipe courtesy of Emeril Lagasse