Fit the pie crust into a 9-inch pie plate and crimp edges.
(Optional: chill the crust 10 minutes to help it hold shape.)
In a large bowl, whisk sugar, cornmeal, flour (if using), and salt.
Whisk in eggs until smooth, then whisk in melted butter until fully combined.
Stir in lemon juice, zest, vanilla, and evaporated milk. Mix until silky.
(Do not overmix aggressively—you want smooth, not foamy.)
Pour filling into unbaked pie crust. Bake for 45–55 minutes,
or until the edges are set and the center has a slight jiggle (like soft gelatin).
Cool on a rack for at least 2 hours. The pie finishes setting as it cools.
For best slices, chill 1–2 hours before serving.
Serving and Storage:
Lemon chess pie is delicious served slightly chilled or at cool room temperature. For an extra-pretty finish,
dust with powdered sugar or add a dollop of whipped cream and a few lemon zest curls.
Storage: Cover and refrigerate for up to 4 days.
Freezing: You can freeze the fully cooled pie (wrap tightly) for up to 2 months.
Thaw overnight in the fridge.
Tips:
- Fresh lemon matters: Fresh zest + juice makes the flavor pop.
- Don’t overbake: Slight jiggle in the center is good; it sets while cooling.
- Protect the crust: If browning too fast, cover edges with foil or a pie shield.
- Room-temp eggs: They blend smoothly and help the custard bake evenly.
- For clean slices: Chill the pie and wipe the knife between cuts.
Variations:
- Buttermilk Lemon Chess Pie: Use buttermilk instead of evaporated milk for extra tang.
- Key Lime Chess Pie: Swap lemon juice/zest for key lime juice and lime zest.
- Coconut Lemon Chess: Add 1/2 cup shredded coconut to the filling.
- Cracker crust: Use a graham cracker crust for a cookie-like base.
- Extra zing: Add 1/4 tsp lemon extract for a stronger lemon aroma (don’t overdo it).
Tips:
- Check doneness smartly: The edges should be firm; the center should wobble slightly.
- Prevent a runny pie: Measure liquids carefully and cool fully before slicing.
- Balance sweetness: If you prefer less sweet, reduce sugar to 1 1/3 cups (texture still works).
- Make ahead: This pie tastes even better the next day after chilling.
Conclusion:
Lemon Chess Pie is a simple dessert with big payoff: buttery crust, silky custard, and bright lemon flavor in every bite.
It’s easy enough for a casual weekend bake, but special enough for holidays and celebrations. If you love classic Southern
desserts or anything citrusy and creamy, this pie deserves a permanent spot in your recipe collection.
FAQ:
What makes a chess pie a “chess” pie?
Chess pie is a Southern custard pie made with simple pantry ingredients—sugar, eggs, butter, and a thickener like cornmeal or flour.
It bakes into a custard with a slightly crisp top.
Why is my pie runny in the middle?
It may be underbaked or sliced too soon. The pie should cool completely to set.
Bake until edges are set and the center only jiggles slightly.
Can I use bottled lemon juice?
You can, but fresh lemon juice and zest give the best flavor. If using bottled juice, still add fresh zest if possible.
Do I have to refrigerate lemon chess pie?
Yes. Because it’s a custard-based pie, refrigeration keeps it safe and helps it slice cleanly.
Can I use a store-bought crust?
Absolutely. A refrigerated or frozen pie crust works great and keeps the recipe fast and easy.
