Lemon Chess Pie

1 refrigerated pie crust dough
1 1/3 cups sugar
2 teaspoons plain white cornmeal, optional *
2 teaspoons all-purpose flour
3 large eggs
3 tablespoons butter, melted
1/4 cup fresh lemon juice
3 tablespoons milk

1. Place the pie crust in an 8-inch glass or ceramic pie plate. Crimp the edges in a decorative fashion. Set side. Preheat oven to 325 degrees F.
2. In the large bowl of an electric mixer, combine the sugar, cornmeal (if using) and flour. While mixing on low, add the eggs 1 at a time. Mix on medium speed until mixture is pale yellow and slightly foamy and the sugar is dissolved, about 4 minutes.
3. Add butter, lemon juice and milk and continue to mix until well blended.
4. Pour the batter into pie crust. Carefully place pie on the center oven rack and bake until the pie filling is light brown on top and crust begins to brown, about 40 minutes. When done, the center of the pie will have a custard-like texture and will still jiggle.
5. Remove the pie from the oven and place on a wire rack to cool to room temperature. Serve or refrigerate until ready to serve, up to 2 days.
 

Lemon Chess Pie

Lemon Chess is a classic Southern pie. It’s the perfect ending to just about any meal that begs for a sweet/tart finish. This pie even serves as a Birthday Pie several times during the year for friends and family alike.
Robert's Grocery in Wilmington, N.C., is where I first came across this terrific old-fashioned favorite. I’ve worked and reworked their much larger recipe and here’s the result, the perfect recipe for one pie.
To ensure a creamy filling, be sure to blend the eggs and sugar mixture until the eggs are light and slightly foamy and the sugar is dissolved. Insufficient blending at this point will cause a gritty texture. 

Lemon Chess Pie

Approximate Values Per Serving: 289 calories (28 % from fat), 9 g fat (5 g saturated), 122 mg cholesterol, 4 g protein, 49 g carbohydrates, no dietary fiber, 102 mg sodium

Print this recipe:

• Print Recipe with Image
• Print Recipe without Image