Classic Lemon Chess Pie is tangy with a smooth custard like filling. It’s a great citrus dessert perfect for any special occasion.
With the lemon lovers in my house, a lemon chess pie is always a big hit. The texture is smooth and creamy with a light citrus flavor. Chess pie is pretty common in the south with the two most popular being chocolate and lemon. Most will have a bit of cornmeal to help stabilize the custardy filling. The authors of The Four and Twenty Blackbirds Pie Book added some orange juice with the lemon juice in this recipe which creates a more citrusy flavor without making it too tart. The texture is just perfect and while rich, it almost seems light.
I made this the first time over the Christmas holidays, but it’s one of those year round desserts. Soon we will have lots of fresh fruit for pies and cobblers, but we still have a few weeks and Mothers’ day and Easter are coming up. This would be perfect to serve for either occasion. Somehow this pie does not feel as heavy has some desserts. The lemon orange combination make this pie perfect to serve after any meal.
Where does CHESS pie come from
A classic chess pie gets its roots from the South when ingredients were limited. It’s a simple pie combining sugar, butter and eggs with a little cornmeal and flour to thicken it. The most common one is the lemon chess pie. There is quite a debate as to where the name came from but I like the theory that when asked about the pie the Southern baker said it’s “just pie”. That’s something my Southern mother-in-law would say and you don’t get more Southern then Maydean.
How to avoid a SOGGY pie crust for the BEST lemon chess pie
The secret is to partially cook the pie crust whether it’s a homemade pie crust or store bought.
- Roll out pie crust and place in pie pan. Refrigerate until cold then prick with a fork and place in the freezer for 10 minutes.
- While the pie crust is cooling, place a cookie sheet in the oven and turn it to 425º.
- Remove the pie crust from the freezer and line it with parchment paper and place pie weights inside. These are the pie weights that I have been using for years, you will need 3 packages to fill up a pie pan. Place it on the hot cookie sheet and bake for 20 minutes, remove and let it cool.
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How do you MAKE this lemon chess pie recipe
Other than the basics, sugar, flour, eggs, vanilla and cornmeal, you’ll need lemons, oranges and cream.
Step 1: Partially bake the pie crust and let it cool.
Step 2: To the dry ingredients add melted butter and whisk in eggs one at a time, whisking briskly until it thickens. Then add the cream, juices and vanilla. Pour into the partially baked pie crust.
Step 3: Bake for 40-50 minutes until the center just slightly jiggles. Remove and allow to cool for about 3 hours.
This is a pie that you have to make in advance because it needs to cool for three hours so that the custard can set. A chess pie is normally served at room temperature, but if you don’t finish it off in a day or two, it’s still pretty yummy after it’s been refrigerated. Add a dollop of whipped cream to compliment the citrus flavor and serve with our favorite shortbread cookie, Pistachio Cranberry Shortbread.
MORE lemon desserts
- Another Southern classic is Lemon Chiffon Pie
- Try Lemon Pistachio Bars for a lemony dessert you can eat with your hands
- Lemons are great with strawberries in Lemon Strawberry Shortcake
- Add lemon curd to a berry crisp
This recipe was adapted from The Four and Twenty Blackbirds Pie Book. If you’re not familiar with the Elsen sisters, they opened a pie shop in Brooklyn called Four and Twenty Blackbirds which appears to be doing pretty well. They have received a lot of positive press and awards over the years. Based on this recipe I can see why.
Lemon Chess Pie
Ingredients
- 9 inch pie crust partially baked
- 1 lemon lemon zest
- 1 ⅔ cups sugar
- 1 tablespoon stone ground yellow cornmeal
- 1 tablespoon flour
- ½ teaspoon salt
- 5 tablespoons butter melted
- 5 eggs
- ⅔ cup heavy cream
- 7 tablespoons fresh lemon juice 3 lemons
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla
Instructions
Pie Crust:
- Roll out pie crust and place in pie plate. Refrigerate until chilled and prick with a fork. Then place in freezer for about 10 minutes. Place a flat cookie sheet in oven and preheat to 425º.
- Remove pie crust from freezer and line with parchment paper. Place pie weights in the center. Bake for 20 minutes until the edges are set. Remove and let cool.
- Preheat oven to 325º.
PIE:
- In a large bowl, whisk together the lemon zest, sugar, cornmeal, flour and salt. Add melted butter and whisk to combine, then add eggs one at a time whisking well after each addition. Continue to whisk briskly until the filling is thick and light colored. Stir in the heavy cream then lumen juice, orange juice and vanilla.
- Pour pie filling into cooled pie crust. Bake for 40-50 minutes rotating half way through. Remove when the edges are set and center is slightly jiggly and it is golden on top. Do not over bake or the custard can separate. The filling will continue to cook as it cools. Allow to cool on a wire rack for 3-4 hours.
Nutrition
Lemon Chess Pie
This Lemon Chess Pie is tangy with a smooth custard like filling. It’s a great citrus dessert perfect for Mother’s Day or Easter.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 1x
- Category: dessert
Ingredients
- 9 inch pie crust, partially baked
- 1 lemon lemon zest
- 1 ⅔ cups sugar
- 1 tablespoon stone ground yellow cornmeal
- 1 tablespoon flour
- ½ teaspoon salt
- 5 tablespoons butter, melted
- 5 eggs
- ⅔ cup heavy cream
- 7 tablespoons fresh lemon juice, 3 lemons
- 3 tablespoons fresh orange juice
- ½ teaspoon vanilla
Instructions
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1.Pie Crust: Roll out pie crust and place in pie plate. Refrigerate until chilled and prick with a fork. Then place in freezer for about 10 minutes. Place a flat cookie sheet in oven and preheat to 425º. |
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2.Remove pie crust from freezer and line with aluminum foil. Place pie weights on top of foil with more around the edges. Bake for 20 minutes until the edges are set. Remove from the oven and let cool for 1 minute. Brush the Botton and sides with a thin layer of egg white whisked with 1 teaspoon of water. Return to the oven and cook for 3 more minutes. Remove and let cool. |
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3.Preheat oven to 325º. |
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4.PIE: In a large bowl, whisk together the lemon zest, sugar, cornmeal, flour and salt. Add melted butter and stir with a wooden spoon, then add eggs one at a time stirring well after each addition. Continue to stir briskly until filling is thick and light colored. Stir in the heavy cream then lumen juice, orange juice and vanilla. |
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5.Pour pie filling into cooled pie crust. Bake for 40-50 minutes rotating half way through. Remove when the edges are set and center is slightly jiggly and it is golden on top. Do not overbake or the custard can separate. The filling will continue to cook as it cools. Allow to cool on a wire rack for 3-4 hours. |
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