Lemon Chess Pie
Indulge in the tangy-sweet perfection of Lemon Chess Pie, a classic Southern dessert that is as simple as it is irresistible. This silky, custard-like pie boasts a rich balance of flavors, with zesty lemon juice and fragrant lemon zest cutting through the sweetness of sugar and buttery goodness. A touch of cornmeal adds a signature hint of texture, while creamy milk and vanilla lend a luxurious smoothness to every bite. Baked to golden perfection in a flaky pie crust, this Lemon Chess Pie requires just 15 minutes of prep time before transforming into a beautifully set, golden-brown centerpiece. Perfect served at room temperature or chilled, and especially delightful with a dollop of whipped cream or fresh berries, this crowd-pleaser is the ultimate dessert for lemon lovers. Whether it’s for a casual gathering or a special occasion, this pie shines with bright, citrusy charm.
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Recipe Information
Ingredients
- 1 shell Pie crust (store-bought or homemade)
- 1.5 cups Granulated sugar
- 2 tablespoons Cornmeal
- 1 tablespoon All-purpose flour
- 4 tablespoons Unsalted butter, melted and cooled
- 4 large Eggs
- 0.25 cup Whole milk
- 0.25 cup Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess and crimp the edges as desired. Place the pie crust in the refrigerator to chill while you prepare the filling.
3. In a large mixing bowl, whisk together the granulated sugar, cornmeal, flour, and salt until well combined.
4. Add the melted butter to the dry ingredients and whisk until the mixture is smooth.
5. Whisk in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
6. Stir in the milk, lemon juice, lemon zest, and vanilla extract. Mix until the filling is smooth and well combined.
7. Pour the filling into the chilled pie crust, spreading it out evenly.
8. Place the pie on a baking sheet to catch any spills and transfer it to the preheated oven.
9. Bake the pie for 45-50 minutes, or until the filling is set and the top is golden brown. To check for doneness, gently jiggle the pie — the center should be slightly wobbly but not liquid.
10. Remove the pie from the oven and let it cool completely on a wire rack before serving. This allows the filling to fully set.
11. Slice and serve the Lemon Chess Pie at room temperature or chilled. It pairs beautifully with whipped cream or fresh berries.
Nutrition Facts
Calories |
3228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 1814 mg | 79% | |
| Total Carbohydrate | 474.8 g | 173% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 308.8 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 234 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 619 mg | 13% | |
*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.
