Classic Lemon Chess Pie – Bright, Creamy, and Perfectly Set
If you love lemon desserts that strike the perfect balance between sweet and tangy, this Classic Lemon Chess Pie is a must-bake. Inspired by the traditional Southern chess pie, this version highlights fresh lemon juice and zest for a vibrant citrus flavor, paired with a smooth, custard-like filling and a buttery, crisp crust.
What makes a chess pie special is its simplicity. There are no complicated techniques or fancy ingredients—just a handful of pantry staples that come together to create a beautifully set pie with a lightly crisp top and a soft, creamy center. This lemon version feels both comforting and refreshing, making it ideal for holidays, family gatherings, or even a simple dessert to enjoy during the week.
Serve it slightly chilled or at room temperature, dusted with powdered sugar or topped with softly whipped cream for an elegant finish.
Why You’ll Love This Lemon Chess Pie
- Easy to prepare with simple, everyday ingredients
- Smooth, custard-style filling with a bright lemon flavor
- Cornmeal gives the pie structure without a gritty texture
- Perfect make-ahead dessert that slices beautifully
- Delicious on its own or with whipped cream on top
Ingredients
For the Pie Crust
- 1 unbaked pie crust for a 9-inch pie dish (homemade or store-bought)
For the Lemon Filling
- 1 ¼ cups granulated sugar
- 1 ½ tablespoons fine yellow cornmeal
- ¼ teaspoon salt
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- ½ cup milk (whole milk gives the creamiest result)
- ⅓ cup freshly squeezed lemon juice
- ¼ cup unsalted butter, melted and slightly cooled
- Finely grated zest of 1 lemon
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract (optional, for extra lemon flavor)
How to Make Lemon Chess Pie
1. Prepare and Par-Bake the Crust
Preheat your oven to 375°F (190°C). Roll out the pie dough and fit it into a 9-inch pie plate, crimping the edges neatly. Prick the bottom of the crust lightly with a fork to help prevent puffing.
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Lower the oven temperature to 350°F (175°C).
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the granulated sugar, cornmeal, and salt until evenly combined.
3. Add the Eggs
Whisk in the eggs and egg yolk until the mixture is smooth and slightly thickened.
4. Finish the Filling
Add the milk, fresh lemon juice, melted butter, lemon zest, vanilla extract, and lemon extract if using. Whisk until the filling is completely smooth and well blended.
5. Fill and Bake
Pour the lemon filling into the partially baked crust. Place the pie on a baking sheet to catch any spills and transfer it to the oven.
Bake for 45 to 60 minutes, or until the edges are set and the center is just slightly jiggly. If the crust begins to brown too quickly, loosely cover the edges with foil.
6. Cool Completely
Remove the pie from the oven and allow it to cool completely at room temperature. The filling will continue to set as it cools. Once cooled, refrigerate until ready to serve.
Tips for the Best Lemon Chess Pie
- Use freshly squeezed lemon juice for the best flavor
- Fine cornmeal is essential for a smooth texture
- Let the melted butter cool slightly before mixing to avoid curdling
- For clean slices, chill the pie for several hours before cutting
- This pie tastes even better the next day after chilling overnight
Storage Instructions
Store leftover lemon chess pie covered in the refrigerator for up to 4 days. It can be served cold or allowed to sit at room temperature for about 20 minutes before serving.
Serving Suggestions
- Dust lightly with powdered sugar
- Serve with homemade whipped cream
- Add fresh berries on the side for extra color and freshness