This Lemon Chess Pie is a lemon-lovers dream! If you love lemon-flavored desserts, you have to try this lemon pie!
The recipe came from my mother who got it from a friend in Wrightsville Beach, NC. I’m so glad it made its way to me so I can share it with you! It’s full of tart lemon flavor with a touch of sweetness, just like a lemon bar!
I have to admit that I’m not even a huge lemon dessert fan (give me all the chocolate please), but even I had to go back for seconds of this lemon chess pie. It’s delish!
I love to garnish this lemon chess pie with lemon slices and fresh mint sprigs. And a bit of powdered sugar never hurt anyone. ;)
Southern Lemon Chess Pie
- 2 2/3 cups sugar
- 1 tablespoon plus 1 teaspoon white cornmeal
- 1 tablespoon plus 1 teaspoon flour
- 6 eggs
- 6 tablespoons butter melted
- 1/3 cup fresh lemon juice
- 1/3 cup whole milk
- 2 teaspoons fine lemon zest
- 2 8-inch pie shells, unbaked
Preheat oven to 325 degrees F.
In a large bowl fitted with electric mixer, combine sugar, cornmeal and flour. While on low, add eggs one at a time. Mix on medium until mixture is pale yellow and slightly foamy.
Add melted butter, lemon juice, and milk. Continue to blend until well combined.
Fold in lemon zest. Divide mixture between two pie shells.
Bake for 45 minutes or until top is lightly golden and crust begins to brown. You can wrap crusts in aluminum foil halfway through baking to prevent crust from over cooking.
Refrigerate pie until ready to serve.
Makes 2 (8-inch) pies. Also, be sure you blend the eggs and sugar mixture until the eggs are light and slightly foamy.
There you have it! Easy as lemon chess pie. Because it makes two, send over the second to a neighbor or friend! It’s oh so perfect for spring and summer.