Fluffy Lemon Chess Pie
Delightfully tangy and irresistibly light, this Fluffy Lemon Chess Pie is a show-stopping dessert that combines a velvety custard filling with the brightness of fresh lemon. Every bite is a perfect balance of buttery sweetness and citrus zing, thanks to the use of zesty lemon juice and zest, while a hint of cornmeal lends a subtle texture to the creamy center. Baked to golden perfection in a flaky, homemade pie crust, this Southern classic is quick to prepare with simple pantry staples like eggs, sugar, and vanilla extract. Ideal for spring gatherings or anytime you crave sunshine in dessert form, it’s finished with a dusting of powdered sugar for an elegant touch. Ready in just over an hour, this indulgent yet airy pie is guaranteed to impress your family and guests alike.
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Recipe Information
Ingredients
- 1 unbaked 9-inch pie crust
- 1.5 cups granulated sugar
- 0.25 cup unsalted butter, melted
- 0.25 cup whole milk
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 3 large eggs
- 1 egg white
- 0.33 cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish, crimp the edges, and set it aside.
In a large bowl, whisk together the sugar, melted butter, milk, cornmeal, and flour until smooth and well combined.
Add the eggs and egg white one at a time, whisking after each addition until fully incorporated.
Stir in the lemon juice, lemon zest, vanilla extract, and salt, mixing until the filling is smooth.
Pour the filling into the prepared pie crust. Place the pie on a baking sheet to catch any spills.
Bake for 40-45 minutes, or until the filling is set and the top is golden brown. The center should jiggle slightly but will firm up as it cools.
Remove the pie from the oven and let it cool completely on a wire rack, about 1-2 hours.
Once cool, optionally dust the top with powdered sugar before slicing and serving.
Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 694 mg | 232% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 391.4 g | 142% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 315.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
