Description
A classic Southern Lemon Chess Pie with a sweet, tangy custard filling and a buttery flaky crust — simple, bright, and delicious.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust
- 1 1/2 cups granulated sugar
- 2 tablespoons cornmeal
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/4 cup whole milk
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out and fit the pie crust into a 9-inch pie dish. Crimp the edges as desired and refrigerate while preparing the filling.
- In a large bowl, whisk together the sugar, cornmeal, flour, and salt.
- Add the melted butter, milk, lemon juice, lemon zest, eggs, and vanilla extract. Whisk until smooth and well combined.
- Pour the filling into the prepared pie crust.
- Bake for 40-50 minutes, or until the center is set and the top is lightly golden. The center should have a slight jiggle.
- Allow the pie to cool completely to room temperature before slicing. Serve at room temperature or chilled.
Notes
- Dust with powdered sugar before serving for an elegant touch.
- Store leftovers covered in the refrigerator for up to 3 days.
- Use fresh lemon juice for the best flavor — bottled juice is not recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg