Related Articles
Why This Recipe Works
I'm glad you're here. Now, let's talk about this pie and highlight its best features!
This delightfully easy recipe for Lemon Chess Pie comes together in almost no time thanks to using a store-bought frozen pie crust. A bright and tangy lemon pie, this recipe is sure to please anyone who tries it.
Are you a lemon lover? I absolutely love everything lemon. Lemon pie, lemon cake, lemon chicken, etc., are just the best! So if you're here because you're wondering how to make a lemon chess pie, then you've come to the right place.
And it's a super easy dessert! Not just for a summer or holiday dessert either, this beautiful pie is a wonderful dessert any time of the year. Make this simple and classic Southern dessert and bring a little sunshine into your day no matter what time of year it is!
What is Chess Pie?
Chess pie, a traditional Southern dessert, has several conflicting - or perhaps converging - origin stories.
One story is that a freed slave in 19th century Alabama made pies that she sold to make a living. Her pies were delicious, but had a different filling than what many people of the time recognized. When asked what kind of pies she made, the story goes she responded "oh, it's jes' pie." Her twangy "just" became "chess" in common parlance.
Another story says that the pie received its name because it was shelf-stable. People could put it on the counter in a bread box, or "chest," and the pie would keep for several days without refrigeration.
The final story I've heard about comes from renowned Southern chef Phila Hach. In a footnote in one of her (17!) cookbooks, she asserts that chess pie got its name from the use of chestnut flour, which was more commonly available in the olden days than cornmeal.
Whatever the true origin of the name, chess pie is a delicious dessert that is steeped in centuries of Southern tradition. Made with just sugar, cornmeal, flour, eggs, and lemon juice, this simple pie was arguably born from necessity when people didn't have a lot.
What Goes Into this Recipe
Deep dish pie crust - make sure you use the deep dish version; otherwise, all the pie filling won't fit in a regular size pie crust. The frozen pie crust is just fine and very handy.
Cornmeal - the cornmeal gives the top of the crust a nice, sweet crisp!
Lemon juice and lemon zest - the star of the pie! Fresh lemons give the pie that classic lemon tartness. Save some of the lemon peel for garnish. It takes about 4-5 large lemons to make ½ cup juice.
Sugar, flour, eggs, and butter - basic ingredients you probably already have on hand. Just make sure to use real butter!
How to Make This Recipe
Always refer to the "recipe card" for additional helpful information!
(1) Mix together the: sugar, eggs, lemon zest, lemon juice.
(2) Stir in butter, a little flour, and a little cornmeal. The cornmeal ensures that yummy, almost crispy topping so don't leave it out!
(3) Pour into prepared pie crust. Bake at 375 for 35 minutes.
(4) Cool on a wire rack. When completely cooled, sprinkle with powdered sugar and a twirled lemon peel (if desired). Voila!
To make a twirled lemon peel garnish, cut a thin slice of lemon. Cut a slit in the lemon peel and straighten it out. Remove all the pulp. Twist the peel into a curly shape. The peel will keep its shape naturally!
Frequently Asked Questions
What's the best way to transport pie?
So now that you've made this delicious pie, what is the best way to transport it? I recently discovered a plastic carrier that's perfect for transporting pies, muffins, and cupcakes. It's the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it's made out of durable plastic. Available now on Amazon!
What's the best way to store this pie?
Store this pie covered in the refrigerator for up to 3 days.
Are chess pie and vinegar pie the same thing?
Vinegar pie and buttermilk pie can both be categorized under the broad term "chess pie." Any sort of acid added to the eggs - whether citrus juice in this recipe, or buttermilk or vinegar in others - will help lower the temperature at which the egg will achieve a custardy consistency.
So, in short, vinegar pie and buttermilk pie are a type of chess pie. Vinegar pie gets its twang from vinegar instead of lemon juice. Lastly, buttermilk pie usually contains evaporated milk whereas chess pie typically doesn't contain dairy.
Could I substitute another citrus for lemon?
While I happen to LOVE lemon everything, there is nothing at all preventing you from trading out a different citrus for this recipe. Lime would easily be the most comparable switch and you likely wouldn't need to change anything else about the recipe.
Bitter citrus like grapefruit might require more sugar, depending on your taste preferences. Oranges and mandarins, which are naturally sweeter, would likely require less added sugar. If you try these options, please let me know how you tweaked the recipe in the comments below!
What is the best way to parbake a pie shell?
Parbaking your pie crust is an essential step in many pie recipes. It ensures that your crust gets cooked all the way through and that you avoid the dreaded soggy bottom. Follow the directions on the pie crust package for blind baking the crust or use the directions below.
The absolute best way to ensure that your pie shell remains even during this initial bake is to:
- Prick holes in the dough along the base of the pie dish - this will help to ensure that air pockets don't bubble up and give you a wobbly bottom.
- Line your unbaked pie shell with foil or parchment paper and weigh it down with dry rice or dried beans. Once you use the rice or beans as pie weights, set them aside in a separate container so you don't accidentally try to cook with them. They are reusable as pie weights for many rounds of baking. For more information on pie weights, check out this useful post.
Expert Tips
- Place the pie on a cookie sheet, then place it into the oven to bake it. The cookie sheet makes it easier to handle in and out of the oven.
- It's OK if the pie filling doesn't appear to be fully set when you remove it from the oven. As the pie cools, it will thicken. Once completely cooled, sprinkle with powdered sugar, or top with whipped cream.
- If the crust starts to brown too quickly while baking, take a strip of foil and cover just the edges of the pie crust. Continue to bake as directed.
- If you're one of those bakers that makes your own pie crust, good for you! I recommend that you always double up on your favorite recipe and freeze your own pie crusts for easy use in the future. This comes in handy when you have an unexpected guest coming over and want a last-minute dessert or a crust to whip up an easy chicken pot pie.
- Buy a ready-made pie crust and pre-bake (blind bake) according to package directions. Alternatively, you could press the thawed, ready-made pie crust into a tart pan for that fancy crinkled pie look; then bake as directed.
- Chess pie is at its best flavor and texture when fully chilled, but some people eat it while it's still warm or at room temperature. Either way, it's oh so delicious.
Need more pie inspiration? Check out these other pie recipes from My Kitchen Serenity:
- chocolate chess pie
- strawberry cream pie
- banana cream pie
- Mimi's southern pecan pie
- mini pumpkin pies
If you made this deliciously easy lemon chess pie recipe, please be sure to rate and review it below. I love hearing about your kitchen adventures!
Need more great recipe ideas? Follow me on Facebook, Pinterest, and Instagram to get more delicious recipe ideas in your feed.
If you'd like more simple and easy recipe inspiration delivered straight to your inbox, sign up for my email newsletter.
Recipe
Lemon Chess Pie
Equipment
- large mixing bowl
- whisk
- measuring cup(s)
- measuring spoons
- wire rack
Ingredients
- 1 ready-made deep dish pie crust
- 1-½ cups sugar
- 1 Tablespoon cornmeal
- 1 Tablespoon all purpose flour
- 3 large eggs
- 3 Tablespoons melted butter
- ½ cup lemon juice it takes about 4-5 large lemons to make ½ cup juice. Alternatively, you can use bottled lemon juice.
- zest of one lemon
Instructions
- Bake ready made pie crust according to package directions. This is known as blind baking or par baking.
- Heat oven to 375F. Combine sugar, cornmeal, flour, and eggs in large bowl using a whisk. Stir in melted butter, lemon juice, and lemon zest. Mix well. Pour into prepared pie crust and bake for 35 minutes or until filling is mostly set but no more than 40 minutes. Check on the pie after about 25 minutes to see if the crust is starting to brown too quickly -- see recipe note below if this happens.
- Cool on a wire rack. Transfer to refrigerator to chill. When chilled, sprinkle with powdered sugar or top with whipped cream. TIP: Can be served at room temperature but I think it's better served cold.
Notes
- Place the pie on a cookie sheet, then place it into the oven to bake it. The cookie sheet makes it easier to handle in and out of the oven.
- It's OK if the pie filling doesn't appear to be fully set when you remove it from the oven. As the pie cools, it will thicken. Once completely cooled, sprinkle with powdered sugar, or top with whipped cream.
- If the crust starts to brown too quickly while baking, take a strip of foil and cover just the edges of the pie crust. Continue to bake as directed.
- If you're one of those bakers that makes your own pie crust, good for you! I recommend that you always double up on your favorite recipe and freeze your own pie crusts for easy use in the future. This comes in handy when you have an unexpected guest coming over and want a last-minute dessert or a crust to whip up an easy chicken pot pie.
- Buy a ready-made pie crust and pre-bake (blind bake) according to package directions. Alternatively, you could press the thawed, ready-made pie crust into a tart pan for that fancy crinkled pie look; then bake as directed.
- Chess pie is at its best flavor and texture when fully chilled, but some people eat it while it's still warm or room temperature. Either way, it's oh so delicious.
Nutrition
Flashback to November 2019 photos!
The post Southern Lemon Chess Pie appeared first on My Kitchen Serenity.
