Lemon Chess Pie is a traditional Southern dessert that combines simple ingredients to create a sweet, tangy, and rich custard-like filling with a slightly crispy top. Its roots trace back to the kitchens of the American South, where pies were made with pantry staples.
This pie is beloved for its silky texture and refreshing citrus flavor, perfect for spring or summer gatherings. The term “chess” is believed to come from an old phrase “just pie,” which eventually slurred into “jes’ pie,” and finally “chess pie.” This timeless dessert is easy to make and delivers an old-fashioned charm with every bite.
Ingredients
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1½ cups granulated sugar
- 2 tablespoons yellow cornmeal
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 4 large eggs
- ½ cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 tablespoon finely grated lemon zest
- ¼ cup whole milk or heavy cream
- 1 teaspoon pure vanilla extract
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and place the oven rack in the center position to ensure even baking.
- Roll out your pie crust and carefully press it into a 9-inch pie dish. Crimp or flute the edges as desired and set aside while preparing the filling.
- In a large mixing bowl, whisk together the granulated sugar, cornmeal, flour, and salt until fully combined. These dry ingredients help provide the pie with its signature custard texture and slightly crunchy top.
- Add the melted butter to the dry ingredients and stir until smooth. Make sure the butter is not too hot to avoid scrambling the eggs in the next step.
- Beat in the eggs one at a time, whisking thoroughly after each addition to ensure a smooth and creamy mixture.
- Stir in the lemon juice and lemon zest. The fresh lemon juice adds a vibrant citrusy flavor, while the zest intensifies the overall lemony taste of the pie.
- Pour in the milk and vanilla extract, mixing until everything is well incorporated and the filling appears silky and pale yellow.
- Carefully pour the filling into the prepared pie crust, using a spatula if needed to even it out. Do not overfill the crust; leave a small gap at the top to avoid spilling.
- Bake the pie in the preheated oven for about 40 to 45 minutes, or until the center is set and the top is lightly golden brown. The pie should jiggle slightly in the center but not appear liquid.
- Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. This helps the filling to firm up properly.
- For best flavor and texture, refrigerate the pie for at least 2 hours before serving. It can also be made a day ahead and stored in the fridge overnight.
- Just before serving, you may lightly dust the top with powdered sugar for a classic finish, though this is optional.