Southern Style Lemon Chess Pie Filling
Indulge in the zesty charm of Southern Style Lemon Chess Pie Filling, a timeless dessert bursting with fresh citrus flavor and a buttery, custard-like texture. Made with freshly squeezed lemon juice and fragrant lemon zest, this filling offers a sunny, tangy sweetness perfectly balanced by the richness of creamed butter and sugar. A touch of cornmeal adds subtle depth and a signature Southern flair, while vanilla extract rounds out the flavors with a hint of warmth. This smooth and creamy mixture is baked to golden perfection in a flaky pie crust, creating a traditional yet irresistibly vibrant dessert. Ideal for any occasion, this recipe is simple to prepare and best served chilled, allowing the bright lemon flavor to shine. Elevate your pie game with this classic Southern treat that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 115 grams Unsalted butter
- 60 ml Lemon juice (freshly squeezed)
- 1 tablespoon Lemon zest (from 1 large lemon)
- 4 units Eggs (large)
- 15 grams Fine cornmeal
- 10 grams All-purpose flour
- 60 ml Whole milk
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C). If you haven’t already, prepare a fully baked pie crust and set it aside.
In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy using a hand mixer or stand mixer on medium speed.
Add the lemon juice, lemon zest, and vanilla extract to the creamed mixture. Mix until well combined.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate small bowl, combine the cornmeal, flour, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until smooth.
Slowly pour in the milk and mix until the filling is fully combined. The mixture should have a slightly thick, custard-like consistency.
Pour the filling into the prepared pie crust, spreading it evenly.
Bake the pie on the center rack of your preheated oven for 45-50 minutes, or until the filling is set and the top has a light golden-brown color. Gently shake the pie; the center should jiggle slightly but not appear liquid.
Remove the pie from the oven and let it cool completely at room temperature. The filling will continue to firm up as it cools.
Chill the pie in the refrigerator for at least 2 hours before serving for the best texture. Serve with whipped cream or a dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 207.6 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 211 mg | 16% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 513 mg | 11% | |
*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.
