Lemon Chess Pie Recipe
A classic lemon chess pie made with eggs, sugar, lemon juice, lemon zest, butter, cornmeal, and a flaky pie crust for a sweet-tangy custard dessert.
Print
Pin
Servings: 8
Ingredients
- 1 unbaked pie crust 9-inch
- 5 large eggs
- 1 ½ cups granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp yellow cornmeal
- 2 tbsp grated lemon zest about 2 lemons
- ½ tsp salt
- ½ cup freshly squeezed lemon juice about 3 lemons
- ¼ cup unsalted butter melted and cooled slightly
- Powdered sugar for dusting, optional
Instructions
Preheat the oven.
- Preheat the oven to 375°F (190°C).
Prepare the crust.
- Prick the bottom of the unbaked pie crust all over with a fork.
Chill the crust.
- Place the prepared pie crust in the freezer for 15 minutes.
Partially bake the crust.
- Bake the chilled crust for 8 to 10 minutes. Remove from the oven and set aside.
Reduce the oven temperature.
- Reduce the oven temperature to 325°F (160°C).
Whisk the eggs.
- In a large mixing bowl, whisk the eggs until smooth.
Add the sugar.
- Using an electric mixer on low speed, slowly add the granulated sugar to the eggs and mix until thick and well combined.
Add the dry ingredients and zest.
- Add the yellow cornmeal, all-purpose flour, grated lemon zest, and salt. Mix on low speed until fully blended.
Add the lemon juice and butter.
- Add the freshly squeezed lemon juice and the melted, slightly cooled butter. Whisk until fully incorporated. The filling will be thin.
Fill the crust.
- Pour the filling into the hot partially baked pie crust.
Bake the pie.
- Bake in the center of the oven for 45 to 50 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. If the top begins to brown too much, loosely tent with foil.
Cool the pie.
- Transfer the pie to a wire rack and allow it to cool for about 1 hour.
Chill the pie.
- Refrigerate the pie for 3 to 4 hours, or until fully chilled and set.
Garnish and serve.
- Dust with powdered sugar, if desired. Slice and serve chilled.
Notes
To make this recipe gluten-free, use a certified gluten-free 9-inch pie crust.
Replace the all-purpose flour with a gluten-free all-purpose flour blend.
Confirm that the yellow cornmeal is certified gluten-free, as some brands may be processed with wheat products.
Check the powdered sugar, butter, and all packaged ingredients for gluten-containing additives or cross-contamination.
Use clean mixing bowls, measuring tools, utensils, and baking surfaces to prevent cross-contamination.
Replace the all-purpose flour with a gluten-free all-purpose flour blend.
Confirm that the yellow cornmeal is certified gluten-free, as some brands may be processed with wheat products.
Check the powdered sugar, butter, and all packaged ingredients for gluten-containing additives or cross-contamination.
Use clean mixing bowls, measuring tools, utensils, and baking surfaces to prevent cross-contamination.