Bright, sweet, and tangy! This easy Lemon Chess Pie Recipe combines sugar, butter, eggs, lemon juice, and lemon zest in a simple, dreamy pie.
You know those recipes that just… feel like home?
This Lemon Chess Pie Recipe is one of those for me. I still remember the first time my grandma pulled one out of the oven — no fancy mixer, no big show — just her, an old glass mixing bowl, and a cloud of lemon zest hanging in the kitchen air.
We’d sit at the worn wooden table, forks ready, practically bouncing in our chairs, waiting for that pie to cool. I’d pretend to be patient, but honestly, the minute she turned her back, I’d sneak the first slice. (Sorry, Grandma.)
Every bite was this perfect dance between tart and sweet, creamy and crumbly. It wasn’t just dessert; it was a little slice of love.
Why You’ll Love This Lemon Chess Pie Recipe?
First off, it’s stupid easy. No water baths, no blind baking nonsense — you basically throw a bunch of things in a bowl, mix it up, and bake. That’s it.
And the result? A golden, crackly top with a luscious, almost custardy filling underneath that actually tastes like real lemon. (Not like one of those fake lemon desserts that leaves you wondering where the lemon went.)
If you’ve never tried chess pie before, this is your sign. It’s old-fashioned, it’s cozy, and honestly… it might just become your “signature” pie. (Hey, we all deserve to have one!)
Ingredient Notes:
Before you dive in, here’s a quick breakdown of the lineup:
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Prepared Pie Crust: Nobody’s judging if you grab one from the store. Been there. Done that.
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White Sugar: It’s chess pie, friends. Sweetness is part of the deal.
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Butter: Softened, not melted. Creamy butter = dreamy filling.
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Eggs: They turn this pie into pure silk. Room temp is best if you can swing it.
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Milk: Helps the filling stay light and tender, not dense.
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Flour + Cornmeal: Tiny but mighty. They thicken the filling just enough.
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Fresh Lemon Juice and Zest: Non-negotiable. Fresh lemons make it sing.
How To Make Lemon Chess Pie?
You seriously can’t mess this up. (And if you do, it’ll still taste amazing.)
Step 1: Preheat your oven to 350°F. Maybe dance around a little while it warms up. (I usually do.)
Step 2: In a big mixing bowl, beat the sugar and softened butter together until it looks pale and fluffy — like the best kind of sweet cloud.
Step 3: Add the eggs and milk, beating until it’s smooth and silky.
Step 4: Sprinkle in your flour, cornmeal, lemon juice, and zest. Stir it up until it’s just combined. No need to overthink it.
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Step 5: Pour that glorious lemony batter into your pie crust.
Step 6: Bake for about 40 minutes. The top should puff a little and maybe even crack a teeny bit — that’s the magic happening.
Step 7: Let it cool (or don’t… but prepare for lava mouth if you dig in too soon).
Storage Options:
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Fridge: Cover it loosely and stash it in the fridge. It’ll last 3–4 days if you have superhuman willpower.
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Freezer: Slice it up, wrap individual pieces, and freeze. Thaws beautifully for those late-night pie emergencies.
Variations and Substitutions:
Feeling a little rebellious? Same. Here’s how you can switch things up:
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Swap Citrus: Lime juice and zest = Lime Chess Pie. Orange = sweeter, cozy vibes.
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Gluten-Free: Use a GF pie crust and swap the all-purpose flour for a gluten-free blend.
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Extra Tangy: Add an extra tablespoon of lemon juice if you like it face-puckering good.
What to Serve with Lemon Chess Pie?
If you wanna get extra, try:
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Whipped Cream: Homemade or a giant blob from the can. No shame.
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Fresh Berries: Raspberries and blueberries especially love lemon.
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Coffee or Iced Tea: Hot, cold, sweet, unsweet — whatever’s in your cup works.
Pro Tip: Cold leftover chess pie with coffee in the morning = peak happiness.
Frequently Asked Questions:
My pie cracked on top — did I ruin it?
Heck no! Cracks are part of the rustic charm. It means you did it right.
Can I use bottled lemon juice?
Technically, yes. But fresh lemons make this pie shine like a little ray of sunshine.
Why is it called “chess” pie anyway?
Legend says old Southern cooks called it “jes’ pie” (‘just pie’) and the name stuck. Others say it was kept in pie chests, aka “chess pie.” Either way, it’s delicious, so… who’s complaining?
Whew, you made it!
If you try this Lemon Chess Pie Recipe, promise me you’ll let me know how it goes. Send a pic, leave a comment, or just scream “I MADE IT” into the void — I’ll hear you.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Chess Pie Recipe
Ingredients
- 1 9-inch prepared pie crust
- 2 cups white sugar
- ½ cup unsalted butter softened
- 5 large eggs beaten
- 1 cup whole milk
- 1 tablespoon all-purpose flour
- 1 tablespoon yellow cornmeal
- ¼ cup fresh lemon juice
- 3 tablespoons lemon zest approximately from 3 lemons
Instructions
- Preheat the oven to 350°F (175°C). Ensure the oven rack is positioned in the center.
- In a large mixing bowl, cream together the sugar and softened butter using a hand mixer or stand mixer until the mixture is light and fluffy.
- Incorporate the eggs and milk into the sugar-butter mixture, beating until fully combined and smooth.
- Add the flour, cornmeal, fresh lemon juice, and lemon zest. Stir or beat gently until the filling mixture is uniform and no lumps remain.
- Pour the prepared filling into the unbaked pie crust, ensuring it spreads evenly.
- Transfer the pie to the oven and bake for approximately 40 minutes, or until the center is just set and the top appears lightly golden. The pie may puff slightly and develop slight cracks, which is normal.
- Remove from the oven and allow the pie to cool completely at room temperature before slicing and serving.
Notes
- Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Use a certified gluten-free pie crust.
- Verify that your cornmeal is processed in a gluten-free facility to avoid cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
