Lemon Chess Pie Recipe
A classic Southern Lemon Chess Pie featuring a bright, tangy filling made with fresh lemon juice, zest, sugar, butter, eggs, and a flaky pie crust. Perfectly sweet and simple!
8 Servings
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
To make this Lemon Chess Pie gluten-free:
- 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.