Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Get your crust ready
Preheat the oven to 350F. Unroll a refrigerated pie crust into a 9-inch pie plate and flute the edge however you like. Don't fuss over making it perfect — a rustic edge bakes up just as pretty. Use fresh lemon juice for this pie; the bottled stuff just can't give you that same bright, fresh flavor.
- 2
Beat the eggs and sugar
In a large bowl, beat 4 eggs on their own for a full 3 minutes. Then gradually add the sugar and keep beating until the mixture turns thick and pale lemon-colored, about 2 more minutes. This step matters more than it looks: whipping air into the eggs and dissolving the sugar is what gives chess pie its signature smooth, creamy custard instead of a grainy one. Room-temperature eggs blend in the easiest.
- 3
Mix in the filling
Beat in the 1/2 cup lemon juice, the melted butter, cornmeal, flour, and a pinch of salt until everything is well combined. That little bit of cornmeal is the classic chess pie secret — it thickens the filling and leaves the tiniest pleasant texture on top as it bakes. Pour the filling into your prepared crust.
- 4
Bake until just set
Bake for 35 to 40 minutes, until a knife inserted in the center comes out clean. Slide a baking sheet onto the rack below to catch any drips — much easier to wash than the oven floor. The pie may still have a slight jiggle in the very center, and that's exactly what you want; it firms up as it cools.
- 5
Cool, chill, and dust
Cool the pie on a wire rack for 1 hour, then refrigerate at least 3 hours before serving so it slices clean and the custard sets fully. Right before serving, dust the top with a little confectioners' sugar if you'd like — a pretty, snowy finish that takes two seconds.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Lemon Chess Pie
Created by: SugarAndButter
Ingredients
- 1 refrigerated pie crust
- 4 eggs
- 1 1/2 cup sugar
- 1/2 cup lemon juice
- 1/4 cup butter
- 1 tbsp cornmeal
- 2 tsp all-purpose flour
- salt
- confectioners' sugar
Instructions
- Get your crust readyPreheat the oven to 350F. Unroll a refrigerated pie crust into a 9-inch pie plate and flute the edge however you like. Don't fuss over making it perfect — a rustic edge bakes up just as pretty. Use fresh lemon juice for this pie; the bottled stuff just can't give you that same bright, fresh flavor.
- Beat the eggs and sugarIn a large bowl, beat 4 eggs on their own for a full 3 minutes. Then gradually add the sugar and keep beating until the mixture turns thick and pale lemon-colored, about 2 more minutes. This step matters more than it looks: whipping air into the eggs and dissolving the sugar is what gives chess pie its signature smooth, creamy custard instead of a grainy one. Room-temperature eggs blend in the easiest.
- Mix in the fillingBeat in the 1/2 cup lemon juice, the melted butter, cornmeal, flour, and a pinch of salt until everything is well combined. That little bit of cornmeal is the classic chess pie secret — it thickens the filling and leaves the tiniest pleasant texture on top as it bakes. Pour the filling into your prepared crust.
- Bake until just setBake for 35 to 40 minutes, until a knife inserted in the center comes out clean. Slide a baking sheet onto the rack below to catch any drips — much easier to wash than the oven floor. The pie may still have a slight jiggle in the very center, and that's exactly what you want; it firms up as it cools.
- Cool, chill, and dustCool the pie on a wire rack for 1 hour, then refrigerate at least 3 hours before serving so it slices clean and the custard sets fully. Right before serving, dust the top with a little confectioners' sugar if you'd like — a pretty, snowy finish that takes two seconds.