Southern Lemon Chess Pie

A delicious lemon chess pie that is full of lemon flavor, reminds you of lemon bars in pie form and perfect for any occasion! NOTE: This makes 2 pies.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 399kcal

Author Courtney Whitmore

Ingredients

2 2/3 cups sugar
1 tablespoon plus 1 teaspoon white cornmeal
1 tablespoon plus 1 teaspoon flour
6 large 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
2 tbsp powdered sugar

Instructions

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 prepared pie pans filled with your pie dough.
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.
Cool the baked pie at room temperature on a wire rack for about 1 to 2 hours. Cover tightly with foil and refrigerate for several hours.
When ready to serve, dust the top of the pie with powdered sugar before serving! Optional: Garnish with a mint sprig and slice of lemon.

Notes

NOTE: You can use a frozen pie crust, just be sure to allow it to thaw to room temperature before baking.

Nutrition