Last updated on July 10th, 2018 at 07:54 pm
This Lemon Chess Pie is really easy to make and quick to put together. All the lemons simply make this pie divine, with its flaky crust and its incredible lemon curd like filling.
This is one of my all time favorite pies! If you’re a lemon nut like me, you will also fall head over heals in love with this lemony pie. Chess pies are a Southern specialty with a really simple filling made of sugar, butter, eggs and very little flour and cornmeal. But I love its name; lemon chess pie. Believe it or not, it has nothing to do with chess, I know, big surprise there. Apparently, the name chess pie may have come from the term “pie chest” because these pies are made with so much sugar, they could be stored in a pie chest rather than refrigerated.
Whatever its name, this pie sure is divine. Besides the incredible rich lemon flavor, I love the custard/curd like filling. I love these pies so much I made them twice this weekend, that’s 4 pies my friends. I love a slice early in the morning with my cup of coffee, so good and what a great way to start the day.
The pie itself might not be a very pretty pie, but that’s ok, because what this pie lacks in looks, it makes for in its delicious lemon flavor. This pie really reminds me a lot of the Impossible Coconut Pie and all the Magic cakes, because of its custard filling.
This pie can also be a bit finicky when you bake it and it really depends on your oven. I found mine was perfectly done after 40 minutes, and to make sure it was done I jiggled it a bit, and if the middle doesn’t jiggle much it should be done. Keep in mind, it might get golden brown before the inside is actually done, so if that’s the case, I would cover the top with aluminum foil and continue baking it. Just play with it and see what works for you. But trust me, if you’re looking for a perfectly tartly sweet pie, then this pie’s for you!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 2 cups sugar
- 1/2 cup butter softened
- 5 eggs
- 1 cup milk
- 1 tbsp all-purpose flour
- 1 tbsp cornmeal
- 1/8 tsp salt
- 2 tbsp lemon zest
- 1/4 cup lemon juice freshly squeezed
- 2 9" pie shells store bought
- Preheat your oven to 350 F degrees.
Add the sugar and butter to the bowl of your mixer and mix using the whisk attachment for about a minute until well incorporated. Add the eggs and beat until light and fluffy. Add the milk, flour, cornmeal, salt, lemon zest and lemon juice and continue mixing for another minute until everything is well incorporated. Mixture will be quite thin.
- Pour half of the filling in each of the pie shells. Place pie shells on a baking sheet and place the baking sheet in the oven.
- Bake for 35 to 40 minutes, or until the top is golden and the center of the pie no longer jiggles when you shake the pie.
- Transfer the pie to a wire rack and cool to room temperature before cutting. The center of the pie should be gooey, so don't fret if it begins to fall. This is what gives this lemon chess pie the silken texture.
If you're using frozen store bought pie shells make sure you take them out of the freezer at least 15 minutes before using. Simply place them on the counter and let them thaw out at room temperature.
I like to refrigerate the pies after after they come to room temperature, for at least an hour before cutting into it. I find they're easier to slice into.
This recipe will yield 2 pies.
Store covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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