This lemon chess pie is packed purely with lemon filling and is a lemon-lovers dream come true! The texture is smooth and linty with a deliciously flakey husks that just well-nigh anyone will go crazy for!
If you love pie as much as I do, then you stipulate that it shouldn’t just be reserved for the holidays! Pie should be for every occasion! It should be eaten all year round! Try some increasingly of my favorite pie recipes like this strawberry pie, this peach pie, or this succulent chocolate pie.
What is Lemon Chess Pie?
Chess pies are a archetype southern specialty! Although no one really knows where chess pie unquestionably originated from, it started showing up in the 19th century. What makes a chess pie stand untied from a regular custard pie is that a chess pie uses cornmeal in the filling! I know, I know that sounds strange but don’t doubt it! The filling on this pie is pure lemon (no meringue), and it is SO delicious!
A solid lemon pie recipe is a must in any household (lemon recipes are a favorite virtually here!), and this lemon chess pie recipe will be loved by all! I expressly love any endangerment that I can get to make a pretty pie crust, and this braided husks looks so good with the lemon filling. This lemon chess pie must be served at your next party or get-together as an elegant and delicious dessert! Trust me. It’s worth the calories!
Ingredients in Lemon Chess Pie
This list of ingredients needs is unquestionably really simple! So get sultry this pie; you have no excuses! Check out the recipe vellum at the marrow of the post for word-for-word measurements.
- Pie Crust: You can grab a store bought on you make one from scratch using this recipe.
- Eggs: I like to use large eggs when I am baking. If you bring them to room temperature first, then they will mix in largest in your filling.
- Flour: I used all-purpose flour in this pie recipe.
- Cornmeal: The secret ingredient to making this a “chess pie”.
- Granulated Sugar: Sweeten up that lemon savor with some sweet sugar.
- Salt: The salt will enhance the flavors of all of the other ingredients.
- Lemon Juice: When you add the juice to the rest of the ingredients, you start to form the lemon filling. YUM.
- Lemon Zest: Fresh lemon zest really adds a splendor to this pie.
- Butter: I used unsalted butter in this recipe.
How to Make a Lemon Chess Pie
This pie takes well-nigh an hour from start to finish and is SO incredibly delicious! The texture is perfect, and I love any kind of classic, lemon recipe. Expressly as we start into the summer months!
- Prep: Preheat the oven to 450°. Place the prepared pie dough into a 9-inch pie pan and printing it into the sides. Trim the glut dough and finish the whet as desired. Prick the marrow of the pie husks with a fork and place it in the freezer while you prepare the filling.
- Whisk: In a large bowl, whisk together the eggs, flour, cornmeal, sugar, salt, lemon juice, and lemon zest. Slowly whisk in the butter and then set it aside.
- Bake the crust: Bake the chilled pie rust for 8 minutes. Remove from the oven and reduce the temperature to 375°.
- Add filling and bake: Stir the filling once increasingly and then pour into the hot pie crust. Bake on the marrow rack of the oven for 35-40 minutes, until the part-way slightly jiggles, and the top is lightly browned.
- Cool: Allow the pie to tomfool completely. Then you are ready to slice and serve!
Do I have to use Cornmeal?
The cornmeal helps to unzip a thicker consistency in the lemon chess pie filling. It really sets it untied from a custard pie and the end result is a delightful texture!
How to Store Leftover Pie
If you have leftovers of this lemon chess pie then you can hands store it and eat it later! Cover your pie or place it in an snapped container and alimony it in your fridge. It will last well-nigh 3-5 days.
More Delightful Lemon Dessert Recipes
Desserts
Perfect Lemon Bars
Desserts
Skinny Lemon Icebox Bars
Cheesecake
No Bake Lemon Macaroon Cheesecake
Lemon Chess Pie
Ingredients
- 1 9- Inch Pie Crust (store bought or homemade)
- 5 Eggs
- 1 Tablespoon Flour
- 1 Tablespoon Cornmeal
- 1 ¾ Cup Granulated Sugar
- ¼ Teaspoon Salt
- 1/3 Cup Lemon Juice
- 2 Tablespoons Lemon Zest
- ¼ Cup Unsalted Butter (melted and cooled)
Instructions
- Preheat the oven to 450°. Place the prepared pie husks into a 9-inch pie pan and printing it into the sides. Trim the glut dough and finish the whet as desired. Prick the marrow of the pie husks with a fork and place it in the freezer while you prepare the filling.
- In a large trencher whisk together the eggs, flour, cornmeal, sugar, salt, lemon juice, and lemon zest. Slowly whisk in the butter. Set aside.
- Bake the chilled pie rust for 8 minutes. Remove from the oven and reduce the temperature to 375°.
- Stir the filling once increasingly and then pour into the hot pie crust. Bake on the marrow rack of the oven for 35-40 minutes, until the part-way slightly jiggles, and the top is lightly browned.
- Allow the pie to tomfool completely surpassing serving.
Nutrition
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