Lemon Chess Pie is an old-fashioned favorite that’s perfect for summer potlucks. I think it is best served chilled and it has plenty of tart lemon flavor balanced by a good amount of sugar.
This pie is creamy with a smooth texture and is made from only a few basic ingredients: milk, butter, sugar, flour, and eggs.
Chocolate Chess Pie is my favorite but during the summer months, it’s hard to resist the bright color and refreshing flavor of lemons.
Quick and Easy Recipe
Chess Pie is the simplest of pies. No mixer needed.
Just put the ingredients in a bowl, stir them together and pour into a pie crust.
Type of Pie Crust
You can use a store bought crust or use this simple recipe for a homemade Flaky Pie Crust.
Recipe Tip
Lemon Chess Pie may not seem quite set in the middle when you remove it from the oven, but once chilled, it should firm up nicely.
More Lemon Desserts
- Lemon Lush
- Slow Cooker Lemon Cake
- Lemon Icebox Cake
- Lemon Cream Cheese Pound Cake
- Sweet Tea and Lemonade Cake
For tips on how to make the perfect Flaky Pie Crust watch this video.
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Watch the short video below to see how easy this pie is to make.
Lemon Chess Pie
Ingredients
- 2 cups sugar
- 1 tablespoons flour
- 1 tablespoon cornmeal
- 4 eggs,, lightly beaten
- 1/4 cup melted butter
- 1/4 cup milk
- grated lemon zest from 1 lemon
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1 9-inch pie shell (uncooked)
Instructions
- Preheat oven to 375 degrees.
- Whisk together sugar, flour, and cornmeal in a large bowl.
- Add eggs, melted butter, milk, lemon zest, lemon juice, and salt and whisk well.
- Pour into pie shell.
- Bake for 15 minutes.
- Reduce oven temperature to 300 degrees and bake for another 40 to 45 minutes.
- Pie will still be fairly jiggly but will firm up as it cools.
- Refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Turned out great!
Can I skip the corn flour.
Impossible to get out of the pie pan, but that might be because I used a pre-made graham cracker crust. Tasted okay but I won’t make this again. Thick and heavy.
It said grated rind from one lemon. I wonder if it should have said the zest of one lemon? I juiced the lemon, cut the ends off and ground the rind up in a food processor. “m thinking the white part of the rind may have made the pie bitter, or at least gave it a bad taste. Did I do it wrong?
Yes, the recipe should say zest. That definitely makes a difference. Try it again, and you’ll be proud of your creation….it’s a delicious pie! <3
Sure that is what they should have said is the zest
When you ground it up you got the “pith” the white part on the inside of the rind and that is bitter. Well you learned a lesson the hard way. So next time you use lemons just grate the yellow and juice Voila!