Lemon Chess Pie

A sliced lemon chess pie topped with swirls of whipped cream

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4.91 from 10 votes

Tart and sweet and wonderfully delicious! One of the easiest pies you will ever make.

Prep Time30

Cook Time50

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: lemon, pie

Servings: servings

Calories: 391kcal

Author: Tricia

Ingredients

1 unbaked 9-inch pastry shell, homemade or store-bought
1 ¾ cups granulated sugar (392g)
1 tablespoon all-purpose flour
1 tablespoon cornmeal
¼ teaspoon salt
6 tablespoons unsalted butter, melted and cooled slightly (76g)
finely grated zest of 1 lemon (no white pith)
⅓ cup lemon juice fresh squeezed (2 or 3 lemons) (80g)
5 large eggs lightly beaten

Instructions

Prepare a single unbaked pie crust recipe and refrigerate until needed. The unbaked crust should be well chilled before filled.
Preheat oven to 350°F. Place a large rimmed baking sheet or pizza stone in the oven to preheat.
Combine sugar, flour, cornmeal and salt in a large bowl. Add melted butter, lemon zest and lemon juice. Mix well. Add the beaten eggs and whisk until well blended. Pour the lemon filling into the cold prepared pie crust. Place the pie in the oven directly on the preheated stone or baking pan. Bake for 45 to 55 minutes or until the top is light brown and the center jiggles slightly when shaken.
Cool completely on a wire rack, about 4 hours. Serve with a dollop of lightly sweetened whipped cream, if desired.

Notes

Refrigerate leftovers.
You can also blind-bake the crust first, if desired. Follow the directions for blind baking found on our post for Perfect Pie Crust in 3-Easy Steps.
Recipe updated July 2020

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition