Lemon Chess Pie

A slice of Lemon Chess Pie with a cookie

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.




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.

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.

3.Preheat oven to 325º.


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.

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.