Introducing a true Southern classic – lemon chess pie! This simple yet spectacular dessert perfectly balances tart and sweet with a luscious custard filling that will make your taste buds sing.
It’s a delightful twist on traditional chess pie, made with freshly squeezed lemon juice and zest, nestled in a flaky, buttery crust.
Whether you’re a Southern native or just appreciate good old-fashioned comfort food, it’s sure to become a fast favorite.
Why You’ll Love This Lemon Chess Pie
Effortless Elegance: Impress guests with this deceptively simple yet sophisticated pie that requires no meringue or fancy toppings.
Southern Staple: It doesn’t get any more sweetly Southern than chess pie. And this citrus version is just as drool-worthy.
Textural Wonder: The flaky crust is super buttery, and the filling is an incredible mix of creamy and crispy once baked.
Ingredients
- Pie Crust: The flaky, buttery foundation that holds the luscious lemon filling. Homemade or store-bought, either works!
- Large Eggs: The key to a smooth, custardy filling that sets up like a dream.
- Granulated Sugar: Sweetens the filling and helps create that iconic chess pie texture.
- Yellow Cornmeal and All-Purpose Flour: Cornmeal is the secret ingredient that sets chess pie apart. It adds a subtle crunch and golden color. Meanwhile, the flour thickens the filling.
- Salt: Enhances all the flavors and balances the sweetness. Just a pinch makes a big difference!
- Lemon Zest and Juice: Bright, zippy, and aromatic, you can’t have lemon chess pie without them! And remember, fresh is a must!
- Unsalted Butter: Adds richness and a delicate flavor to the filling.
How to Make Lemon Chess Pie
I love how this pie is both comforting and refreshing at the same time.
It’s like a sweet and tangy hug from your favorite grandma. And it’s a breeze to make!
1. PREHEAT the oven to 375°F (190°C). Prick the crust all over with a fork, then freeze for 15 minutes. When cold, bake for 8-10 mins and set aside.
2. REDUCE the oven temp to 325°F (160°C).
3. WHISK the eggs until smooth, then blend in the sugar until thick.
4. ADD the cornmeal, flour, zest, and salt, followed by the lemon juice and melted butter.
5. POUR the filling into the hot crust and bake for 45-50 minutes until the edges are set and the center is slightly jiggly.
6. COOL at room temp for about an hour, then chill for 3-4 hours. Dust with powdered sugar before serving.
Tips For the Best Lemon Chess Pie
This classic Southern dessert has stolen my heart with its perfect balance of tangy lemon and rich, custardy filling.
And with these tips, your pie will be just as addictive.
- Crust prep. If you’re using homemade or rolled pastry, carefully lift it into a 9-inch pie crust, then fold and crimp the edges. Freeze for 15 minutes before blind baking to prevent shrinking and ensure flakiness.
- Cornmeal addition. The cornmeal helps thicken the filling and adds a subtle texture to the creamy custard. Don’t skip it!
- Fresh lemons. Use freshly grated lemon zest and freshly squeezed juice for the most vibrant, bright lemon flavor in your pie. The bottled stuff just won’t be the same.
- Bake until set. Bake the pie until the edges are completely set and the center only slightly jiggles. It will set properly when cooled.
- Let the baked pie cool completely before slicing. If you cut it too soon, the slices will not be clean; instead, they will be soupy.
- Variations. Experiment with other crusts, such as graham crackers or shortbread, or other citrus, like lime or orange.
How to Store
If you’ve never tried lemon chess pie before, you’re in for a real treat.
And if you’re already a fan, I hope this post inspires you to whip one up and savor every last crumb.
As for the leftovers, here’s the low-down:
To Store: Wrap the cooled pie tightly with plastic and keep it in the fridge for 3-4 days.
To Freeze: Wrap the refrigerated pie in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before enjoying.
You can also make this ahead of time if you’d like. Make, bake, and cool the pie, then cover and keep in the fridge for 1-2 days for the best taste and texture.
Warm to room temperature before serving.
More Classic Southern Desserts You’ll Love
Southern Caramel Cake
Butter Pecan Pound Cake
Pecan Slab Pie
Blackberry Cobbler
Lemon Chess Pie
8
servings15
minutes45
minutes465
kcalIndulge in a slice of sunshine with this tantalizing lemon chess pie recipe! A perfect blend of tangy lemon and sweet custard in a buttery, flaky crust.
Ingredients
1 (9 inch) unbaked pie crust
5 large eggs
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
1 tablespoon yellow cornmeal
2 tablespoons grated lemon zest (about 2 lemons)
1/2 teaspoon salt
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/4 cup unsalted butter, melted and cooled slightly
powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190°C).
- Prick the bottom of the crust all over with a fork. Freeze for 15 minutes, then bake for 8-10 minutes and set aside.
- Reduce the oven temperature to 325 degrees Fahrenheit (160°C).
- In a large bowl, whisk the eggs until smooth. With an electric mixer on low, slowly add the sugar and whisk until thick. Add the cornmeal, flour, lemon zest, and salt and mix on low until well blended.
- Add the lemon juice and melted butter and whisk until fully incorporated. The mixture will be thin.
- Pour the filling into the hot pie crust. Bake in the center of the oven for 45-50 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. If the top starts to brown too much, tent with foil.
- Cool the pie on a wire rack for about an hour, then refrigerate for 3-4 hours. Dust with powdered sugar, then slice, serve, and enjoy!
Notes
- Cornmeal addition. The cornmeal helps thicken the filling and adds a subtle texture to the creamy custard. Don’t skip it!
- Fresh lemons. Use freshly grated lemon zest and freshly squeezed juice for the most vibrant, bright lemon flavor in your pie. The bottled stuff just won’t be the same.
