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Lemon Chess Pie

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Description

This Lemon Chess Pie is a classic Southern dessert with a smooth, custard-like filling that’s both sweet and tangy. Made with simple ingredients like eggs, sugar, butter, fresh lemon juice, and cornmeal, this pie bakes up with a slightly crisp top and a rich, citrusy center. The flaky crust perfectly complements the creamy filling, making it a delicious treat for any occasion. Serve it chilled or at room temperature with a dusting of powdered sugar or a dollop of whipped cream!

Ingredients

For the Pie Crust:

  • 1 1/4 cups all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cubed

  • 3-4 tablespoons ice water

For the Filling:

  • 1 1/2 cups granulated sugar

  • 4 large eggs

  • 1/4 cup unsalted butter, melted

  • 1/4 cup fresh lemon juice (about 2 lemons)

  • 1 tablespoon lemon zest

  • 1 tablespoon cornmeal

  • 1 tablespoon all-purpose flour

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1/2 cup buttermilk

Instructions

  1. Prepare the Pie Crust:

    • In a mixing bowl, combine flour and salt.

    • Cut in the butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

    • Gradually add ice water, 1 tablespoon at a time, until the dough comes together.

    • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

    • Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim and crimp the edges.

  2. Preheat the Oven:

    • Set your oven to 350°F (175°C).

  3. Make the Filling:

    • In a large bowl, whisk together sugar, eggs, melted butter, lemon juice, lemon zest, cornmeal, flour, salt, vanilla extract, and buttermilk until smooth.

  4. Assemble the Pie:

    • Pour the filling into the prepared pie crust.

  5. Bake the Pie:

    • Bake for 45–50 minutes, or until the center is set but slightly jiggly.

    • If the crust browns too quickly, cover the edges with foil.

  6. Cool and Serve:

    • Let the pie cool completely before slicing (about 2 hours).

    • Serve as is or with powdered sugar and whipped cream.

Notes

  • Use fresh lemon juice for the best flavor—bottled juice won’t taste as bright.

  • If your filling is browning too quickly, tent the top with foil.

 

  • Store leftovers in the refrigerator for up to 4 days.

Find it online: https://quickbiteskitchen.com/lemon-chess-pie/