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Lemon Chess Pie Recipe

Lemon Chess Pie Recipe

This creamy, lemony pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling YIELD:6 servings


  • 1 sheet refrigerated pie pastry
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/2 cup lemon juice
  • 1/4 cup butter, melted
  • 1 tablespoon cornmeal
  • 2 teaspoons all-purpose flour
  • 1/8 teaspoon salt


  • 1. Unroll pastry on a lightly floured surface. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  • 2. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in the lemon juice, butter, cornmeal, flour and salt.
  • 3. Pour into pastry shell. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Yield: 6 servings.

Nutritional Facts

1 piece: 482 calories, 20g fat (10g saturated fat), 168mg cholesterol, 283mg sodium, 71g carbohydrate (52g sugars, 0 fiber), 6g protein.

Reviews for Lemon Chess Pie

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abanans User ID: 8885462 249928
Reviewed Jun. 29, 2016

"My first Taste of Home failure. Is it because I live at 8,000 ft? Baked for more than 90 mins and it still isn't set in the middle. (Oven temp. is fine). Had to cover with a loose sheet of foil after 40 mins as it was getting so dark and of course it stuck to the gooey top. It may be edible by family, so not a complete waste, but I will need to bake something else for tomorrow night's company."

sdsparkles User ID: 8243225 241695
Reviewed Jan. 13, 2016

"Gone so quick I did not even get a slice! A must for my family and easy peasy!"

NH-rescue User ID: 4255840 220062
Reviewed Feb. 8, 2015

"So easy to make! Even tastes especially good warm out of the oven (if you can't wait the 3 hours recommended for cooling!) We needed some extra cooking time, too - we found it took us almost 50 minutes for it to bake and set. (But it was worth the wait!)"

becsli User ID: 7100900 115837
Reviewed Jan. 23, 2013

"This was awesome! The only change I'll make next time is to add a little lemon zest. Also, the baking time seemed off - either that, or my oven is WAY off temp - but I had to bake mine for almost 60 minutes."

stay cute01 User ID: 5237657 175326
Reviewed Dec. 30, 2010

"hannah this a wonderful recipe,it brings back memories of my grandma C's lemon chess pie...We miss her so much,please send more..."

KY_Cook User ID: 1619535 177075
Reviewed Oct. 15, 2010

"I'm so glad a lot of you like my recipe. :) It's been in my family a long, long time and it sure to be a hit no matter where or when you serve it :)"

chefMarshae User ID: 3618606 94835
Reviewed Aug. 2, 2010

"This pie was wonderful! It was full of flavor and not too sweet. I will make it again."

StaceyOwen User ID: 5289070 161072
Reviewed Jul. 19, 2010

"Love chess pie!! mmm"

Tom1234 User ID: 5046863 175493
Reviewed Jun. 14, 2010

"I would make this recipe again. But being from Texas it was not what I expected. I didn't like the texture all that much."

bernel57 User ID: 3766359 173846
Reviewed Mar. 22, 2010

"This is a simple pie that my family loved. It was just the right amount of sweet and sour. I would make this all the time, its that easy and good."

Happy Cook 11 User ID: 4632698 91347
Reviewed Mar. 22, 2010

"This is exactly the way a Lemon Chess Pie is made, and the way I've made it for 40 years to rave reviews. Just because it's not what you're expecting doesn't make it bad or wrong. This pie should get 10 stars."

marchgirl User ID: 1606688 179805
Reviewed Feb. 19, 2010

"This pie is easy to make and makes a nice appearance, but I don't care for the texture. The flavor is excellent, but a Southern friend said it was not what she expected for a traditional chess pie."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.