Lemon Chess Pie
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 8
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A cherished Southern heirloom, this pie is proof that a few humble ingredients can create magic. A splash of cornmeal gives the custard its signature delicate texture while lemon juice and plenty of zest keep it bright and sunny. The filling bakes into a smooth, sweet-tart center with a lightly crackled golden top, making an old-fashioned treat that's as charming as it is simple.
Ingredients
Ingredients
- 2 Cups White Sugar
- 1/2 Cup Butter (or Margarine)
- 5 - Egg
- 1 Cup Milk
- 1 Tbsp All-Purpose Flour
- 1/4 Cup Lemon Juice
- 3 Tbsp Lemon Zest
- 1 Tbsp Cornmeal
Directions
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy.
- Beat in beaten eggs and milk.
- Add flour, cornmeal, lemon juice, and lemon rind.
- Mix until smooth. Pour mixture into pastry shell.
- Bake in preheated oven for 35 to 40 minutes, until set in center.
Nutrition
Per serving · 8 servingsCalories
380
Fat
18 g
Saturated fat
10 g
Carbohydrates
53 g
Sugar
46 g
Fiber
0 g
Protein
5 g
Sodium
150 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Cups White Sugar
- 1/2 Cup Butter (or Margarine)
- 5 - Egg
- 1 Cup Milk
- 1 Tbsp All-Purpose Flour
- 1/4 Cup Lemon Juice
- 3 Tbsp Lemon Zest
- 1 Tbsp Cornmeal
