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Lemon Chess Pie

Total Time

Prep: 15 min. Bake: 35 min. + chilling


6 servings

This creamy, lemony pie cuts beautifully and has a smooth texture. It’s one of my favorites. —Hannah LaRue Rider, East Point, Kentucky


  • 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


  1. Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge.
  2. 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.
  3. Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

Nutrition Facts

1 piece: 482 calories, 20g fat (10g saturated fat), 168mg cholesterol, 283mg sodium, 71g carbohydrate (52g sugars, 0 fiber), 6g protein.

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