Description
A classic Southern Lemon Chess Pie featuring a smooth, custard-like filling with fresh lemon juice and zest baked in a flaky buttery crust for the perfect balance of sweet and tangy.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 1/2 cups granulated sugar
- 1 tablespoon cornmeal
- 1 tablespoon all-purpose flour
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1/3 cup fresh lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest
- 1/3 cup whole milk or evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Place unbaked pie crust into a 9-inch pie pan and crimp edges as desired.
- In a large bowl, whisk together sugar, cornmeal, flour, and salt.
- In a separate bowl, lightly beat eggs. Add melted butter, lemon juice, lemon zest, milk, and vanilla extract. Whisk until smooth.
- Gradually add the wet mixture to the dry ingredients, whisking continuously until fully combined and smooth.
- Pour filling into the prepared pie crust.
- Bake for 45–50 minutes, until the top is lightly golden and the center is just set with a slight jiggle.
- Remove from oven and cool completely on a wire rack for 2–3 hours before slicing.
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg