Introduction:
Lemon Chess Pie is one of those desserts that feels both old-fashioned and timeless. It’s a Southern classic known for its
simple ingredients, rich custard filling, and that signature chess pie texture: crisp on top, creamy underneath, and set in a
buttery pie crust. Add lemon, and you get something even more irresistible—sweet and tangy, bright and comforting, and perfect
for anyone who loves citrus desserts.
What makes chess pie special is how it transforms pantry basics—sugar, butter, eggs, and a thickener like cornmeal or flour—
into a custard that bakes up smooth with a slightly crackly top. Lemon adds a refreshing lift, cutting through the richness
so each bite feels balanced. It’s the kind of pie you can serve at holidays, Sunday dinners, potlucks, and spring gatherings,
and it always gets the same reaction: “Wait… what is this? I need the recipe.”
This version is designed to be easy and reliable, with a filling that sets beautifully, a flavor that’s clearly lemony,
and tips to prevent common issues like a runny center or over-browned crust.
Ingredients:
For the crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
For the lemon chess filling:
- 1 1/2 cups granulated sugar
- 1 tbsp yellow cornmeal (or 1 tbsp flour)
- 1 tbsp all-purpose flour (optional for extra stability)
- 1/4 tsp salt
- 4 large eggs, room temperature
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/4 cup fresh lemon juice (about 1–2 lemons)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup evaporated milk (or heavy cream; or whole milk in a pinch)
Optional (for extra lemon punch):
- 1 tbsp bottled lemon juice (in addition to fresh) if lemons are mild
- 1/2 tsp lemon extract (use sparingly)
Instructions:
- Preheat the oven.
Preheat to 350°F (175°C). Place a rack in the middle of the oven. - Prepare the crust.
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