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.
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.
You can use a store bought crust or use this simple recipe for a homemade Flaky Pie Crust.
Note: 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.
For tips on how to make the perfect Flaky Pie Crust watch this video.
Lemon Chess Pie
- 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)
- 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.
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