Lemon Chess Pie
Total TimePrep: 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 in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts1 piece: 482 calories, 20g fat (10g saturated fat), 168mg cholesterol, 283mg sodium, 71g carbohydrate (52g sugars, 0 fiber), 6g protein.
Mar 31, 2018
Great recipe! I'm from Georgia and this is as traditional as it gets for a southern chess pie. I'm not really sure what went wrong for some of these ladies, but from what I've read most of them have not mixed properly and they have cooked it too long. Follow the directions to the letter.As for bake time. I only needed 30 minutes. The pie will still be "jiggly" when you take it out. You are looking for a top that looks smooth and brown. The middle will definitely jiggle! Chill as recommended, or longer(I usually let it chill overnight). The consistency is perfect! Since it's tart, we top ours with homemade whip cream! Delicious!!! Perfect for Easter tomorrow!
Aug 10, 2017
"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!)"
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.
Jan 13, 2016
Gone so quick I did not even get a slice! A must for my family and easy peasy!
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.
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...
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 :)
Aug 2, 2010
This pie was wonderful! It was full of flavor and not too sweet. I will make it again.
Jul 19, 2010
Love chess pie!! mmm
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.
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