Lemon Chess Pie

Lemon Chess Pie is an easy, tart ooey gooey pie that bakes up with a sweet crispy candy-like top crust. Chess pie is an old fashioned southern favorite that everybody loves.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 350kcal

Author Anne Clark

Equipment

large mixing bowl
whisk
measuring cup(s)
measuring spoons
wire rack
cookie sheet or sheet pan

Ingredients

1 ready-made pie crust baked and cooled per package directions See Recipe Note #1
1-½ cups sugar
1 Tablespoon cornmeal
1 Tablespoon all purpose flour
3 large eggs
3 Tablespoons melted butter
½ cup lemon juice I use bottled lemon juice, ReaLemon brand
zest of one lemon (optional) wash and dry the lemon before zesting it

Optional Garnishes

powdered sugar
whipped cream
lemon peel curls

Instructions

It's a good idea to read through the ingredients, directions, and notes once or twice before you begin making the recipe for a smoother and more successful baking experience.

How to Make Lemon Chess Pie

Heat oven to 375F. Place the baked and cooled pie crust on a cookie sheet.
1 ready-made pie crust baked and cooled per package directions
Combine sugar, cornmeal, flour, and eggs in large bowl using a whisk. Stir in melted butter, lemon juice, and lemon zest. Mix well (the filling will be very runny and that's fine). Pour into the pie crust and bake on the center oven rack for 25-35 minutes, or until filling is mostly set and golden brown. Tip - If the crust is starting to brown too quickly -- see recipe note #3. When the pie is done, remove it from the oven.
1-½ cups sugar, 1 Tablespoon cornmeal, 1 Tablespoon all purpose flour, 3 large eggs, 3 Tablespoons melted butter, ½ cup lemon juice, zest of one lemon (optional)
Set the pie on a wire rack to cool, then transfer it to the refrigerator to chill.
When chilled, sprinkle the pie with powdered sugar or top with whipped cream but this is totally optional. Tip: Can be served at room temperature but the filling won't be as firm. I think it tastes better served cold.

Notes

Buy a ready-made pie crust and pre-bake (blind bake) according to package directions. Be sure to take it out of the oven before it starts to get too browned. Also, when you prick the crust with a fork, be sure to press the fork all the way down to the pan; this will keep the crust from bubbling up while it's baking.
Alternatively, you could press the thawed, ready-made pie crust into a tart pan for that fancy crinkled pie look; then prick, bake, and cool as directed.
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.
Placing the pie on a cookie sheet makes it easier to handle in and out of the oven, with less spills and drips.
If your oven cooks hot, lower the temp to 350F.
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.
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.

Nutrition