Lemon Chess Pie Recipe
A classic Southern Lemon Chess Pie featuring a silky, gooey lemon custard baked in a buttery pie crust. This recipe yields two 9-inch pies with a balance of tangy lemon zest and juice, cornmeal for texture, and a golden, glossy top. Perfect for dessert lovers who appreciate a rich, custardy pie with a bright citrus flavor.
CourseDessert
CuisineSouthern American
KeywordLemon Chess Pie, lemon pie recipe, Southern dessert, custard pie, lemon custard, baked lemon pie, chess pie, Baking
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings2 pies
Ingredients
Pie 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 tablespoon lemon zest
- ¼ cup lemon juice (freshly squeezed)
Pie Crust
- 2 9″ pie shells (store bought or homemade pie crust)
Instructions
- Preheat your oven to 350°F (175°C). If using frozen store-bought pie shells, let them soften at room temperature for about 15 minutes. If using refrigerated or homemade dough, roll it gently, fit into pie plates, and crimp the edges. Place both pie shells on a large baking sheet for easy transfer.
- In the bowl of a mixer fitted with a whisk attachment, combine sugar and softened butter and mix for about 1 minute until well incorporated. Add eggs and beat until the mixture is light and fluffy, about 1-2 minutes. Add milk, flour, cornmeal, salt, lemon zest, and lemon juice, then continue mixing for another minute until smooth. The mixture will be thin.
- Pour half of the filling into each prepared pie shell placed on the baking sheet. This helps stabilize the pies while baking.
- Place the baking sheet with the pies into the preheated oven. Bake for 40 minutes or until the top is golden brown and the center no longer jiggles when gently shaken.
- Transfer the pies to a wire rack and allow them to cool to room temperature. The center will be gooey and silken. For easier slicing, refrigerate the pies for at least 1 hour before cutting. Serve chilled or at room temperature.
Notes
- If using frozen pie shells, let them thaw at room temperature for 15 minutes before filling to prevent cracking.
- Refrigerating the pies after they have cooled to room temperature makes slicing easier and cleaner.
- This recipe yields two 9-inch pies perfect for sharing or storing.
- Store leftover pie tightly wrapped in plastic wrap in the refrigerator for up to 2 days.
- Pies can be frozen for up to 3 months if wrapped securely in plastic wrap and aluminum foil; thaw overnight in the fridge before serving with no reheating necessary.