This Lemon Chess Pie is the pie for lemon lovers! Based off of a popular southern pie, this lemon pie could not be any easier.
Lemon is definitely a favorite – if you want more lemon pies, try this Lemon Meringue Pie or this Lemon Cream Pie.
Have you ever tried a chess pie? This is a lemon version of that favorite southern classic. It’s not a pie that I grew up on, but it is definitely a pie that I’ve fallen in love with!
If you are afraid of making pies, this is the one for you to try. Seriously – it doesn’t get easier than this. Just mix, dump and bake.
I actually really loved the texture of this pie. A traditional chess pie will use either flour or cornmeal to thicken the filling. This version uses cornmeal. I don’t think you’d realize that there is cornmeal in it. At least my husband couldn’t tell.
The lemon flavor was perfect – a little bit tart, and you can definitely tell this is a lemon dessert. Top with some freshly whipped cream, and you have a simple, yet elegant dessert. This pie would be perfect for your holiday table. It’s so easy that it would even be perfect for a Tuesday night!
Ingredients
- Pie Crust: I like to use my homemade pie crust recipe. You could use store bought if you are wanting to make this even easier.
- Sugar: You will need granulated sugar.
- Cornmeal: The cornmeal is used to thicken the filling. Make sure you are using a fine ground cornmeal.
- Salt: The salt will help to balance the flavors.
- Eggs: You will need 3 large eggs plus one large egg yolk. You will want to make sure these are at room temperature.
- Milk: I used 2% but whole milk or half and half would be even better.
- Lemon Juice: Please use freshly squeezed lemon juice for this pie. You will need some lemon zest, so you need fresh anyway, but you will not get the same flavor from bottled lemon juice.
- Butter: You want to make sure you melt the butter and let it cool for a little bit before incorporating it into the filling.
- Lemon Zest: Zest the lemon before juicing it – it’s much easier!
- Extracts: I use both vanilla extract and lemon extract. The lemon extract just brings in a little bit of extra lemon flavor, but you could definitely leave it out.
How to Make Lemon Chess Pie
Start by prepping your pie crust. Roll the crust out and place it in a 9-inch pie plate. Crimp the edges. I also like to take a fork and make a few holes in the bottom of the crust to prevent it from shrinking.
Place a piece of parchment paper in the crust and fill it with pie weights. (I actually use dried beans – they are inexpensive and do the job! You can reuse them over and over again, as well.) Place the crust in the oven and bake for 15 minutes. Remove from the oven and remove the parchment.
Mix together the sugar, cornmeal, salt, eggs, and egg yolk.
Then mix in the milk, lemon juice, butter, lemon zest, and both extracts. Whisk this all until smooth.
Pour the filling into the partially baked pie crust.
Bake the pie until the edges are set and the center is just a little bit jiggly. (It will set up as it cools.) The top may become a little brown – this is normal! I also cover the edges of the pie with a pie shield to prevent the crust from browning too much.
Tips and Tricks
You can make this without par-baking the crust, but I like to make sure the bottom of the crust isn’t soggy and the par-baking helps this.
You want to make sure your butter is melted and then cooled. You still want the butter liquid (so it won’t be cold) but if it is still hot, it won’t mix into the filling very well. You can also heat the milk slightly and whisk those together to help the butter incorporate into the pie easier.
I always place my pies on a baking sheet before baking. That way if the crust or filling drips over, you won’t have a mess in your oven.
I like to sprinkle the pie with powdered sugar and top each slice with freshly whipped cream. The cream helps to cut through the sweetness just a bit.
Frequently Asked Questions
The history behind the chess pie is not certain. It is a southern staple that has been around since the mid 1700s. There are a lot of different theories on its origin.
You’ll want to store any leftovers in the refrigerator. I actually like to make this pie the day before and refrigerate it overnight and then eat it cold. It is made to be served at room temperature, but I prefer the cold temperature.
The cornmeal acts as a stabilizer for the pie. It also gives it a unique texture.
More Lemon Desserts
Lemon Bars
Lemon Cheesecake
Glazed Lemon Cakes
Lemon Poke Cake with Coconut
Lemon Meringue Angel Cake
Lemon Pomegranate Cupcakes
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Lemon Chess Pie
Ingredients
- Pie crust for a 9-inch pie
- 1 1/4 cups granulated sugar
- 1 1/2 tablespoons fine yellow cornmeal
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1/2 cup milk
- 1/3 cup fresh lemon juice
- 1/4 cup butter melted
- Grated zest of 1 lemon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract optional
Instructions
- Preheat the oven to 375ºF. Roll out your pie dough for a 9-inch pie. Place in a pie plate and crimp the edges. Place a piece of parchment paper over the crust and fill with pie weights or dry beans. Bake in the preheated oven for 15 minutes, then remove from the oven and remove the parchment and the beads. Lower the oven temperature to 350ºF.
- In a large bowl, whisk together the sugar, cornmeal, eggs, and egg yolk.Add the milk, lemon juice, butter, lemon zest, and both extracts. Whisk until combined.
- Pour the mixture into the par-baked pie crust. Place the pie on a baking sheet and transfer to the oven.
- Bake for 45-60 minutes, or until the edges are set and the middle is slightly jiggly. Cover the pie edges with foil or with a pie shield if it starts to get too dark.
- Let the pie cool completely before slicing. Store in the refrigerator.
Laura (Tutti Dolci) says
I’ve always been intrigued by the idea of chess pie, but I’ve never tried it. You’ve inspired me! I know I’d love the lemon-cornmeal combo.
grace says
see–cornmeal is good for more than just cornbread! lovely work, deborah–you’re an honorary southern belle. 🙂
Kristy says
Mmmm! I’d take a slice tonight for sure. 🙂