Lemon Chess Pie Recipe
Lemon Chess Pie Recipe is an easy old fashioned chess pie recipe! This southern pie is one of the best pies ever with a creamy lemon filling. You can even make mini pies with this recipe!
Servings: 8 servings
- 1 pie crust from scratch or from a pack of 2
- ¼ cup (57g) unsalted butter melted
- 1 ½ cups (300g) granulated sugar
- 4 large eggs
- 1 tablespoon (8g) all purpose flour
- 1 tablespoon cornmeal
- ¼ cup (59ml) lemon juice
- ¼ cup (59ml) milk
- 1 tablespoon lemon zest
- ¼ teaspoon salt
Preheat oven to 425°F.
Place pie crust in a 9-inch pie plate and crimp as desired. Refrigerate until ready to fill.
Whisk together butter, sugar, and eggs. Whisk in flour, cornmeal, lemon juice, milk, zest and salt.
Pour mixture into prepared crust. Top crust with a pie shield or strips of foil. Place pie on a baking sheet.
Bake at 425°F for 10 minutes then reduce oven temperature to 350° and bake until pie is golden on top and wiggles just a teeny bit in the center, about 20-30 more minutes.
Cool completely before slicing. Store in refrigerator. Serve room temperature plain, or with whipped cream or ice cream.
Serving: 1serving | Calories: 339kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 98mg | Sodium: 195mg | Potassium: 69mg | Fiber: 1g | Sugar: 38g | Vitamin A: 308IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg