Lemon Chess Pie (Easy Recipe)
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.
Equipment
Ingredients
- 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
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