Lemon Chess Pie
Tart and sweet and wonderfully delicious! One of the easiest pies you can make.
- 1 unbaked 9-inch pasty shell homemade or store-bought
- 1 ¾ cups granulated sugar (392g)
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal
- 1/4 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
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.
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