- 1 sheet refrigerated pie crust
- 4 large eggs, room temperature
- 1-1/2 cups sugar
- 1/2 cup lemon juice
- 1/4 cup butter, melted
- 1 tablespoon cornmeal
- 2 teaspoons all-purpose flour
- 1/8 teaspoon salt
- Confectioners' sugar, optional
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt.
- Pour into crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. If desired, garnish with confectioners' sugar.
Lemon Chess Pie Tips
How can you store lemon chess pie?Chess pie should be stored in the refrigerator. After it has cooled to room temperature, cover it and place it in the refrigerator until ready to serve. It’ll keep in the fridge for 3-4 days. You can actually freeze this pie, but it’s best to freeze it as individual slices; wrap each piece in plastic and then foil, and place in an airtight container. To use, just set out a single serving and let it come to room temperature.
What are some variations of this lemon chess pie?Try adding a tropical twist to lemon chess pie by making one using coconut and buttermilk. And for a decadent treat, why not go right to the ultimate indulgence with this chocolate chess pie? And if you’re looking for other lemon pies, as opposed to other chess pies, there are plenty of options.
How can you keep the crust flaky on this lemon chess pie?This recipe for lemon chess pie calls for a refrigerated pie crust—and whether you’re making your own or working with a purchased refrigerated dough, there are many things you can do to protect the flakiness of your finished crust. Not overhandling the dough, keeping it cool, using the right pie plate, baking at the right temperature…it all contributes to creating the perfect crust. If you’re making your own crust, we have some suggestions to guide you through the process of making the classic all-butter crust that we use in our Test Kitchen.
—Hazel Wheaton, Taste of Home Editor
1 piece: 363 calories, 15g fat (7g saturated fat), 113mg cholesterol, 219mg sodium, 54g carbohydrate (39g sugars, 0 fiber), 4g protein.