Lemon Chess Pie Recipe
A tangy pie that can be topped with meringue, whipped cream or it is good with no topping at all
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  1. 4 eggs, at room temperature
  2. 1 1/2 cups sugar
  3. 1 tablespoon white cornmeal
  4. 1 tablespoon unbleached all-purpose flour
  5. 1/2 teaspoon salt
  6. 1/3 cup (5 tablespoons) unsalted butter, melted and cooled to room temperature
  7. 1/2 cup buttermilk, at room temperature
  8. 1/3 cup freshly squeezed lemon juice, at room temperature
  9. 1 tablespoon finely grated lemon zest
  10. 1 teaspoon vanilla extract
  1. Blind bake pie dough (see our blind baking post)
  2. Preheat oven to 350°
  3. Whisk the eggs briefly. One at a time, whisk in the following, blending until each ingredient has been incorporated before proceeding to the next: the sugar, cornmeal, flour, salt, melted butter, buttermilk, lemon juice, lemon zest and vanilla.
  4. Pour lemon filling into prepared pie crust
  5. Cover pie with foil & bake for 25 minutes.
  6. Remove foil & bake for an additional 20-25 minutes until center is set, but not puffy
  1. All ingredients should be at room temperature. This will prevent the butter from seizing and creating a crust on top of your pie.

For help with blind baking, check out our Blind Baking post

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