lemon chess pie

This lemon chess pie is packed purely with lemon filling and is a lemon-lovers dream come true! The texture is smooth and creamy with a deliciously flakey crust that just about anyone will go crazy for! 

Lemon Chess Pie

9- Inch Pie Crust ((store bought or homemade))

Eggs

Flour

Cornmeal

¾ Cup Granulated Sugar

Salt

Lemon

¼ Cup Unsalted Butter

Preheat the oven to 450°. Place the prepared pie crust into a 9-inch pie pan and press it into the sides. Trim the excess dough and finish the edge as desired. Prick the bottom of the pie crust with a fork and place it in the freezer while you prepare the filling.

In a large bowl 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 more and then pour into the hot pie crust. Bake on the bottom rack of the oven for 35-40 minutes, until the center slightly jiggles, and the top is lightly browned.

Allow the pie to cool completely before serving.

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Lemon Chess Pie

Top 1 lemon chess pie recipes from across the web

The most viewed lemon chess pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Chess Pie

The most viewed lemon chess pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine