Lemon Chess Pie

Why You’ll Love This Recipe

You’ll love this Lemon Chess Pie for its rich, custardy texture and vibrant citrus flavor. The Meyer lemons offer a milder, slightly sweeter lemon taste than regular lemons, pairing beautifully with the creamy custard. The cornmeal adds a subtle texture that sets this pie apart from other lemon desserts. With its homemade all-butter crust and easy, foolproof filling, this pie is ideal for holidays, gatherings, or whenever you crave a bright, refreshing treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the All-Butter Pie Crust

• ½ cup (1 stick) unsalted butter, cold
• 1 ¼ cups all-purpose flour, plus more for rolling out
• 1 ½ teaspoons granulated sugar
• ½ teaspoon kosher salt
• ½ cup cold water
• ½ cup ice
• 2 tablespoons apple cider vinegar

For the Egg Wash

• 1 large egg white
• 1 teaspoon water

For the Meyer Lemon Custard Filling

• 1 ⅔ cups granulated sugar
• 1 tablespoon stone-ground yellow cornmeal
• 1 tablespoon all-purpose flour
• ½ teaspoon kosher salt
• zest of 1 Meyer lemon
• 5 tablespoons unsalted butter, melted and cooled
• 5 large eggs, at room temperature
• ⅔ cups heavy whipping cream
• 7 tablespoons fresh Meyer lemon juice (about 1 pound of Meyer lemons)
• 3 tablespoons fresh orange juice
• ½ teaspoon vanilla extract

Directions

1. Make the crust: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. In a small bowl, mix cold water, ice, and vinegar. Add liquid one tablespoon at a time, mixing until dough just comes together. Flatten into a disk, wrap in plastic, and chill for at least 1 hour.
2. Roll out and pre-bake the crust: On a floured surface, roll dough to fit a 9-inch pie pan. Transfer dough to pan, trim excess, and crimp edges. Chill for 30 minutes. Preheat oven to 375°F (190°C). Line crust with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, and bake another 5 minutes until lightly golden. Let cool.
3. Prepare the egg wash: Whisk egg white and water. Brush over the pre-baked crust and return to the oven for 1 minute. Remove and cool completely.
4. Make the filling: In a large bowl, whisk sugar, cornmeal, flour, and salt. Stir in lemon zest and melted butter. Add eggs one at a time, whisking well after each. Mix in cream, lemon juice, orange juice, and vanilla extract until smooth.
5. Bake the pie: Reduce oven to 350°F (175°C). Pour filling into the cooled crust. Bake 40-45 minutes, or until the center is just set and slightly puffed. If the crust browns too quickly, cover edges with foil.
6. Cool and serve: Let pie cool completely at room temperature, then chill for at least 2 hours before slicing. Serve plain or with whipped cream.

Servings and timing

• Servings: 8 slices
• Prep time: 30 minutes (plus chilling time for dough)
• Cook time: 45-50 minutes
• Total time: Approximately 1 hour 20 minutes (not including chilling)

Variations

• Substitute regular lemon juice if Meyer lemons aren’t available (use slightly less sugar to adjust for tartness).
• Add a teaspoon of lemon extract for an extra citrus boost.
• Replace orange juice with lime or grapefruit juice for a unique citrus twist.
• Use a graham cracker crust for a simpler, crunchier base.
• Top with meringue or whipped cream for a decorative finish.

Storage/reheating

• Store leftover pie covered in the refrigerator for up to 4 days.
• Best served cold or at room temperature; reheating is not recommended as it may affect the custard texture.
• Freeze slices individually wrapped and stored in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before serving.

FAQs

What is the difference between Meyer lemons and regular lemons?

Meyer lemons are sweeter and less acidic, with a more floral aroma, making them ideal for desserts.

Can I use a store-bought pie crust?

Yes, but homemade crust enhances flavor and texture. If using store-bought, pre-bake as directed.

Why use cornmeal in the filling?

Cornmeal adds subtle texture and helps set the custard, giving chess pie its signature feel.

How do I know when the pie is done?

The filling should be puffed around the edges and just set in the center with a slight jiggle.

Can I make this pie ahead of time?

Yes, make it a day in advance and store in the fridge. It tastes even better after chilling.

Is this pie very sweet?

It’s sweet, but balanced by the tartness of the lemon and the richness of the custard.

Can I use other citrus fruits?

Yes, lime, grapefruit, or a combination of citrus juices can offer exciting variations.

What type of pan is best for this pie?

A standard 9-inch pie pan, preferably glass or ceramic, ensures even baking.

How long should the crust chill before baking?

Chill at least 1 hour before rolling and another 30 minutes in the pan before baking.

What if my crust browns too quickly?

Cover the edges with foil or a pie shield to prevent over-browning.

Conclusion

Lemon Chess Pie is a beautifully bright and creamy dessert that blends traditional Southern baking with the unique sweetness of Meyer lemons. With its flaky all-butter crust and silky citrus custard, this pie is a must-try for lemon lovers and dessert enthusiasts alike. Whether served at a special occasion or as a sweet finish to a casual meal, it’s a pie that’s sure to impress and satisfy.

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