Lemon Chess Pie

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 321kcal

Author Deborah Harroun

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.
Pie crust for a 9-inch pie
In a large bowl, whisk together the sugar, cornmeal, eggs, and egg yolk.
1 1/4 cups granulated sugar, 1 1/2 tablespoons fine yellow cornmeal, 1/4 teaspoon salt, 3 large eggs, 1 large egg yolk
Add the milk, lemon juice, butter, lemon zest, and both extracts. Whisk until combined.
1/2 cup milk, 1/3 cup fresh lemon juice, 1/4 cup butter, Grated zest of 1 lemon, 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon extract
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.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Adapted from Family Fun Magazine

Nutrition