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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
  • Total Time
    Prep: 15 min. Bake: 35 min. + chilling
  • Makes
    6 servings

Ingredients

  • 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

Directions

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

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Reviews

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Average Rating:
  • Craig
    Jan 8, 2021

    Pies turned out great. Just like the ones I remember as a child.

  • Marlene
    Jun 3, 2020

    Great flavor and consistency! I made some adjustments as follows: reduced sugar to 1 cup and added zest of 1 large lemon. The one lemon only gave me 1/4 cup juice so I used reconstituted lemon juice and water for the other 1/4 cup. I used a store bought deep dish pie crust which I pre-baked for 7 minutes before adding pie filling. The middle did jiggle after baking as others have described. It was so good, I tried it warm after letting it cool for 1 hour. I will definitely make this again.

  • Sydney
    Jan 5, 2020

    Love this recipe!!.. Chess Pie was my Mom's favorite Pie

  • Cassidy
    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!

  • NH-rescue
    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!)"

  • abanans
    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
    Jan 13, 2016

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

  • becsli
    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
    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
    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 :)