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Why This Recipe Works
I'm glad you're here. Now, let's talk about this easy recipe for lemon chess pie and highlight its best features! This delightfully easy recipe comes together in almost no time thanks to using a store-bought frozen pie crust. A bright and tangy lemon pie, this recipe is sure to please anyone who tries it.
Are you a lemon lover? I absolutely love everything lemon. Lemon pie, lemon cake, lemon chicken, etc., are just the best! So if you're here because you're wondering how to make a lemon chess pie, then you've come to the right place.
And it's a super easy dessert! Not just for a summer or holiday dessert either, this beautiful lemon chess pie is a wonderful dessert any time of the year. Make this simple and classic southern dessert and bring a little sunshine into your day no matter what time of year it is!
What is Lemon Chess Pie?
Chess pie, a traditional southern dessert, has several conflicting - or perhaps converging - origin stories.
One story is that a freed slave in 19th century Alabama made pies that she sold to make a living. Her pies were delicious, but had a different filling than what many people of the time recognized. When asked what kind of pies she made, the story goes she responded "oh, it's jes' pie." Her twangy "just" became "chess" in common parlance.
Another story says that the pie received its name because it was shelf-stable. People could put it on the counter in a bread box, or "chest," and the pie would keep for several days without refrigeration.
The final story I've heard about comes from renowned Southern chef Phila Hach. In a footnote in one of her (17!) cookbooks, she asserts that chess pie got its name from the use of chestnut flour, which was more commonly available in the olden days than cornmeal.
Whatever the true origin of the name, chess pie is a delicious dessert that is steeped in centuries of Southern tradition. Made with just sugar, cornmeal, flour, eggs, and lemon juice, this simple pie was arguably born from necessity when people didn't have a lot.
What Goes into this Pie?
Deep dish pie crust - make sure you use the 9-inch, deep dish version; otherwise, all the pie filling won't fit in a regular size pie crust. The frozen pie crust is just fine and very handy.
Cornmeal - the cornmeal gives the top of the crust a nice, sweet crisp!
Lemon juice and lemon zest - the star of the pie! Fresh lemons give the pie that classic lemon tartness. Save some of the lemon peel for garnish. It takes about 4-5 large lemons to make ½ cup juice.
Sugar, flour, eggs, and butter - basic ingredients you probably already have on hand. Just make sure to use real butter!
How to Make this Recipe
Always refer to the "recipe card" for additional helpful information!
(1) Mix together the sugar, eggs, lemon zest, lemon juice.
(2) Stir in butter, a little flour, and a little cornmeal. The cornmeal ensures that yummy, almost crispy topping so don't leave it out!
(3) Pour into prepared pie crust. Bake at 375 for 35 minutes.
(4) Cool on a wire rack. When completely cooled, sprinkle with powdered sugar and a twirled lemon peel (if desired). Voila! To make a twirled lemon peel garnish, cut a thin slice of lemon. Cut a slit in the lemon peel and straighten it out. Remove all the pulp. Twist the peel into a curly shape. The peel will keep its shape naturally!
Frequently Asked Questions
So now that you've made this delicious lemon chess pie, what is the best way to transport it? I recently discovered a plastic carrier that's perfect for transporting pies, muffins, and cupcakes. It's the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it's made out of durable plastic. Available now on Amazon!
Vinegar pie and buttermilk pie can both be categorized under the broad term "chess pie." Any sort of acid added to the eggs - whether citrus juice in this recipe, or buttermilk or vinegar in others - will help lower the temperature at which the egg will achieve a custardy consistency.
So, in short, vinegar pie and buttermilk pie are types of chess pie. Vinegar pie gets its twang from vinegar instead of lemon juice. Lastly, buttermilk pie usually contains evaporated milk whereas chess pie typically doesn't contain dairy.
While I happen to LOVE lemon everything, there is nothing at all preventing you from trading out different citrus for this recipe. Lime would easily be the most comparable switch and you likely wouldn't need to change anything else about the recipe. Lime chess pie sounds intriguing doesn't it?
Bitter citrus like grapefruit might require more sugar, depending on your taste preferences. Oranges and mandarins, which are naturally sweeter, would likely require less added sugar. If you try these options, please let me know how you tweaked the recipe in the comments below!
Lemon chess pie is at its best flavor and texture when fully chilled, but some people eat it while it's still warm or at room temperature. Either way, it's oh so delicious.
Absolutely! You can freeze the whole pie or just the leftovers. Wrap the fully cooled pie in plastic, then place it in a freezer-friendly ziptop bag. Write the date on the freezer bag for easy reference. It will keep fresh in the freezer for up to 3 months. Allow 24 hours for the pie to thaw in the refrigerator.
Expert Tips
- For a gluten-free chess pie, consider using gluten-free all purpose flour and a gluten-free pie crust. A follower of mine told me that Walmart carries a gluten-free graham cracker ready made pie crust that works well with this recipe!
- Place the pie on a cookie sheet, then place it into the oven to bake it. The cookie sheet makes it easier to handle in and out of the oven.
- It's OK if the pie filling doesn't appear to be fully set when you remove it from the oven. As the pie cools, it will thicken. Once completely cooled, sprinkle with powdered sugar, or top with whipped cream.
- If the crust starts to brown too quickly while baking, take a strip of foil and cover just the edges of the pie crust. Continue to bake as directed.
- If you're one of those bakers that makes your own pie crust, good for you! I recommend that you always double up on your favorite recipe and freeze your own pie crusts for easy use in the future. This comes in handy when you have an unexpected guest coming over and want a last-minute dessert or a crust to whip up an easy chicken pot pie.
- Buy a ready-made pie crust and pre-bake (blind bake) according to package directions.
- Alternatively, you could press the thawed, ready-made pie crust into a tart pan for that fancy crinkled pie look; then bake as directed.
Need more inspiration? Looking for chocolate chess or a cream pie? Check out these other pie recipes from My Kitchen Serenity:
If you made this deliciously easy lemon chess pie recipe, please be sure to rate and review it below. I love hearing about your kitchen adventures!
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Recipe
Lemon Chess Pie
Equipment
- large mixing bowl
- whisk
- measuring cup(s)
- measuring spoons
- wire rack
Ingredients
- 1 ready-made deep dish pie crust
- 1-½ cups sugar
- 1 Tablespoon cornmeal
- 1 Tablespoon all purpose flour
- 3 large eggs
- 3 Tablespoons melted butter
- ½ cup lemon juice it takes about 4-5 large lemons to make ½ cup juice. Alternatively, you can use bottled lemon juice.
- zest of one lemon
Instructions
- Bake ready made pie crust according to package directions. This is known as blind baking or par baking.
- Heat oven to 375F. Combine sugar, cornmeal, flour, and eggs in large bowl using a whisk. Stir in melted butter, lemon juice, and lemon zest. Mix well. Pour into prepared pie crust and bake for 35 minutes or until filling is mostly set but no more than 40 minutes. Check on the pie after about 25 minutes to see if the crust is starting to brown too quickly -- see recipe note below if this happens.
- Cool on a wire rack. Transfer to refrigerator to chill. When chilled, sprinkle with powdered sugar or top with whipped cream. TIP: Can be served at room temperature but I think it's better served cold.
Notes
- Place the pie on a cookie sheet, then place it into the oven to bake it. The cookie sheet makes it easier to handle in and out of the oven.
- It's OK if the pie filling doesn't appear to be fully set when you remove it from the oven. As the pie cools, it will thicken. Once completely cooled, sprinkle with powdered sugar, or top with whipped cream.
- If the crust starts to brown too quickly while baking, take a strip of foil and cover just the edges of the pie crust. Continue to bake as directed.
- If you're one of those bakers that makes your own pie crust, good for you! I recommend that you always double up on your favorite recipe and freeze your own pie crusts for easy use in the future. This comes in handy when you have an unexpected guest coming over and want a last-minute dessert or a crust to whip up an easy chicken pot pie.
- Buy a ready-made pie crust and pre-bake (blind bake) according to package directions. Alternatively, you could press the thawed, ready-made pie crust into a tart pan for that fancy crinkled pie look; then bake as directed.
- Chess pie is at its best flavor and texture when fully chilled, but some people eat it while it's still warm or room temperature. Either way, it's oh so delicious.
Shirley
I love all the lemons! This recipe looks delicious and perfect for a summer get together. Thanks for posting...adding it to my recipe file now.
mykitchenserenity
Hey Shirley! I love lemons and this pie is wonderfully sweet and lemony! Thanks for your comment! Hope you enjoy it!
Shannon
I am a lemon lover! This recipe looks so easy, I’m surprised I never tried it. Looking forward to making this. Thanks for sharing.
mykitchenserenity
Hi Shannon! Thanks for your nice comment. If you make, let me know what you think
Joleisa
Such a lovely recipe and I will be sure to try this one. Like you, I like all things lemon. Just today I made a lemon mascarpone cake.
MyKitchenSerenity
Thanks Joleisa! Lemon mascarpone cake is one my favorites!
Cynthia Owens Richardson
I am getting ready to make this pie, but you did not say whether to use salted or unsalted butter?
MyKitchenSerenity
Cynthia, thanks for the question. I'm excited you are giving it a try! You can use either, but I used salted. Please let me know if you have any additional questions. Happy Thanksgiving!
Anne
Rae
So easy to make, and delicious. This is the first pie I’ve ever made, and it turned out pretty well. I was so surprised at how simple it was. The center was still a litte runny, which I think may have been a combination of the size of the pie crust I bought, or my oven. However, it still tasted great. I think the next one I make will be much better. Thank you!
MyKitchenSerenity
I'm glad you liked this pie, Rae. Thank you for letting me know how your first pie turned out! I'm a BIG lemon lover so this lemon chess pie is my favorite. I'm so happy you enjoyed it, too!