Lemon Chess Pie

This Lemon Chess Pie is tangy, sweet, creamy, and easy to make! The lemony, bright custard filling easily bakes in a flaky pie crust (store-bought or homemade) and creates a tasty addition to your spring or summer menu.

Lemon Chess Pie Recipe

I love all lemon desserts and my husband loves all pies, so this combination is perfect! Chess pies are made with cornmeal in the custard, which gives them a unique and delicious texture. The custard filling is full of lemon flavor and the buttery flakey crust is such a delectable pairing. You’re going to love this simple and fresh lemon pie recipe!

You’ll Also Love: Lemon Bar Cookies

Ingredients

You’ll only need a few simple ingredients for this easy lemon twist on a classic chess pie!

• Store-Bought Pie Crust – You can use the rollout style or a frozen pie crust. You can also make your own! This pie crust is also great for a homemade option.
• Heavy Cream
• Sugar
• Eggs
• Cornmeal
• Flour
• Fresh Lemon Juice & Zest
• Salt

How to Make Lemon Chess Pie

1. Par Bake the Crust

Use pie weights or dried beans to parbake the crust. Place parchment on the crust that has been placed in a pie dish and fill the center with the weights. Bake for 7 minutes, and let cool. Parbaking with weights prevents the crust from rising and bubbling.

TIP FOR PAR BAKING PIE CRUST: Don’t have pie weights or dried beans? You can add a layer of parchment paper over the pie crust and fill it with dry rice or even granulated sugar! This still works great for par baking pie crusts.

2. Mix the Custard

In a large bowl, whisk the remaining ingredients until they’re well combined and smooth. Pour it into the cooled crust and carefully place the pie in a 375 degrees F oven for 25-30 minutes.

The top should be brown in some places. You may need to place aluminum foil over the crust if it begins to darken while the custard is still cooking.

3. Cool and Refrigerate

Allow the pie to cool on the counter until it is room temperature, and then refrigerate for at least 1-2 hours before serving.

4. Top and Serve

Dust the top with a little powdered sugar or dollops of whipped cream, fresh lemon slices, lemon zest, or anything else you want. Serve and enjoy!

Does Lemon Chess Pie Need TO Be Refrigerated?

Because this delicious custard pie has heavy cream and eggs, it must be stored in the refrigerator. Cover the pie tightly with foil, or cling wrap, or place it in an airtight container and refrigerate for up to 4 days. You can freeze the Lemon Chess Pie as well! Just cover it tightly and freeze it for up to 1 month. Allow it to thaw in the fridge before enjoying it.

More Pie Recipes You’ll Love

• Turtle Pie Recipe
• Chocolate Chess Pie
• Mulberry Pie Bars
• Sweet Potato Pie w/ Graham Cracker Crust
• The BEST Butterscotch Pecan Pie

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Lemon Chess Pie (Easy Recipe)

Julie Davis

This Lemon Chess Pie is tangy, sweet, creamy, and easy to make! The lemony, bright custard filling easily bakes in a flaky pie crust (store-bought or homemade) and creates a tasty addition to your spring or summer menu.

5 from 30 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8 Slices

Calories 303 kcal

Equipment

• 9″ Pie Pan

Ingredients

  

1x2x3x

• 1 prepared pie crust
• 1/2 cup heavy cream
• 1 cup sugar
• 4 large eggs
• 1 Tablespoon cornmeal
• 1 Tablespoon flour
• 2 Tablespoons lemon zest
• 1/4 cup lemon juice
• 1/4 teaspoon salt

Instructions

 

• Preheat the oven to 375 degrees F.
• Par bake the crust for 5-7 minutes using pie weights or dried beans, and let cool for 5 minutes.
• In a medium bowl, mix the remaining ingredients well until completely combined.
• Pour the batter into the cooled pie crust, place on the center rack of the oven, and bake for 25-30 minutes. The top should just begin to brown in a few places.
• If the crust begins to get dark, use foil to make a ring around the pie covering the edges while the pie continues to bake.
• Remove the pie from the oven and let cool, then place in the refrigerator for 1-2 hours before serving.

Notes

TIP: Don’t have pie weights or dried beans? You can add a layer of parchment paper over the pie crust and fill it with dry rice or even granulated sugar! This still works great for par baking pie crusts.

STORING: Because this delicious custard pie has heavy cream and eggs, it must be stored in the refrigerator. Cover the pie tightly with foil, or cling wrap, or place it in an airtight container and refrigerate for up to 4 days. You can freeze the Lemon Chess Pie as well! Just cover it tightly and freeze it for up to 1 month. Allow it to thaw in the fridge before enjoying it.

Nutrition

Serving: 1sliceCalories: 303kcal

Keyword Lemon Chess Pie

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