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Lemon Chess Pie

 Lemon Chess Pie
This creamy, lemony pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky
6 ServingsPrep: 15 min. Bake: 35 min. + chilling


  • 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


  • 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.
  • 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.
  • 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 equals 482 calories, 20 g fat (10 g saturated fat), 168 mg cholesterol, 283 mg sodium, 71 g carbohydrate, trace fiber, 6 g protein.

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Lemon Chess Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.