Description
Lemon Chess Pie is a classic Southern dessert featuring a silky, gooey lemon-flavored filling baked in a flaky pie crust. This recipe yields two 9-inch pies with a bright citrus zing and a delicate texture that’s perfect for any occasion.
Ingredients
Scale
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 Oven: 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 out gently, fit into pie plates, and crimp the edges. Place the prepared pie shells on a large baking sheet to ease transfer to the oven.
- Mix Filling: Add sugar and softened butter to the mixer bowl and whisk for about 1 minute until well incorporated. Add eggs and beat until the mixture is light and fluffy. Then, mix in milk, flour, cornmeal, salt, lemon zest, and lemon juice. Continue mixing for another minute until everything is combined. The mixture will be thin.
- Fill Pie Shells: Pour half of the filling into each pie shell. Place the pies on the baking sheet for easy handling.
- Bake: Bake in the preheated oven for 40 minutes or until the top is golden and the center no longer jiggles when shaken gently.
- Cool: Transfer pies to a wire rack and let them cool to room temperature. The centers will be gooey, giving the pie its signature silky texture.
Notes
- If using frozen pie shells, thaw them at room temperature for at least 15 minutes before use.
- For easier slicing, refrigerate the pies for at least 1 hour after they reach room temperature.
- This recipe makes two 9-inch pies.
- Store leftover pie tightly wrapped in plastic wrap in the fridge for up to 2 days.
- You can freeze the pies wrapped securely in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the fridge before serving—no reheating necessary.
