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Lemon chess pie with slice removed
Abby Smolarsky

Lemon Chess Pie

A classic Southern lemon chess pie with a smooth custard filling, balanced with fresh lemon and a slightly set, golden top.
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Prep Time 15 minutes
Cook Time 1 hour
Rest Time 4 hours
Total Time 5 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 ½ cups granulated sugar
  • ½ cup (1 stick) butter, melted and slightly cooled
  • 4 large eggs
  • ¼ cup fresh lemon juice
  • 1 Tbsp lemon zest
  • 1 Tbsp fine cornmeal
  • 1 Tbsp all-purpose flour
  • pinch salt

Equipment

  • 9-inch pie dish
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Parchment paper
  • Pie weights or dried beans

Method
 

Parbake the crust
  1. Preheat oven to 375 °F
  2. Line the pine crust with parchment paper and fill with pie weights or dried beans
  3. Bake for 10-12 minutes
  4. Remove weights and parchment, then let the crust cool for 10-15 minutes.
Prepare the filling
  1. Reduce oven temperature to 325 °F
  2. In a mixing bowl, whisk together the sugar and melted butter until smooth
  3. Add the eggs one at a time, mixing well after each addition
  4. Stir in the lemon juice, lemon zest, cornmeal, flour, and salt until fully combined
Rest the filling
  1. Let the mixture sit for 10 minutes to allow the cornmeal to hydrate
Bake the pie
  1. Pour the filling into the parbaked crust
  2. Place the pie on the lower-middle rack of the oven
  3. Bake for 60-70 minutes, until the edges are set and the center has a slight jiggle
Cool completely
  1. Remove from the oven and let cool at room temperature for at least 4 hours, or overnight
  2. The filling will continue to set as it cools

Notes

  • Use fresh lemon juice; bottled juice will not give the same flavor
  • The pie is done when the center moves slightly but is not liquid
  • Avoid overbaking; the filling will firm as it cools
  • A parbaked crust helps prevent a soft or soggy bottom
  • Fine cornmeal is recommended for the best texture
This lemon chess pie is simple in ingredients but rewards careful baking and proper cooling for the best texture.