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Lemon Chess Pie Recipe

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4.2 from 28 reviews

This classic Lemon Chess Pie features a silky, gooey lemon custard filling set in a flaky pie crust. With a perfect balance of sweet and tart flavors, the pie is quick to make and bakes to a golden top. Ideal for lemon lovers looking for a traditional Southern dessert that pairs beautifully with tea or lemonade.

Ingredients

Pie Shells

  • 2 9″ pie shells (store bought, or homemade pie crust)

Filling

  • 2 cups sugar
  • ½ cup butter, softened
  • 5 eggs
  • 1 cup milk
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornmeal
  • ⅛ teaspoon salt
  • 2 tablespoons lemon zest
  • ¼ cup freshly squeezed lemon juice

Instructions

  1. Prepare Oven and Pie Shells: Preheat your oven to 350°F (175°C). If using frozen store bought pie shells, let them sit at room temperature for about 15 minutes to soften slightly. For refrigerated or homemade dough, roll it out and fit it into your pie plates, crimping the edges. Place both prepared pie shells on a large baking sheet for easy transfer to the oven.
  2. Make the Filling: In the bowl of a mixer fitted with the whisk attachment, combine sugar and softened butter, mixing for about one minute until well blended. Add eggs and beat until the mixture becomes light and fluffy. Blend in milk, flour, cornmeal, salt, lemon zest, and lemon juice, continuing to mix for another minute until smooth. The filling will be quite thin.
  3. Fill the Pie Shells: Pour half of the lemon filling evenly into each prepared pie shell, then place the baking sheet with the pies on the middle rack of your preheated oven.
  4. Bake: Bake the pies for 35 to 40 minutes, or until the tops are a warm golden color and the centers no longer jiggle when gently shaken.
  5. Cool and Serve: Transfer the pies to a wire rack and allow them to cool to room temperature. The center should remain slightly gooey, giving the lemon chess pie its signature silken texture. Slice and serve once cooled.

Notes

  • Using a baking sheet under the pie shells makes handling easier as the filling is thin and delicate.
  • Do not overbake; the pie should still have a slight jiggle in the middle before cooling for the perfect gooey texture.
  • Freshly squeezed lemon juice and zest are recommended for the brightest flavor.
  • Store leftovers covered in the refrigerator and consume within 3 days for best taste.
  • You can serve this pie chilled or at room temperature according to preference.

Find it online: https://justsosavory.com/lemon-chess-pie-recipe/