Classic Lemon Chess Pie

Southern Lemon Chess Pie
Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 8 servings
Ratings (11)

Fresh lemon juice and zest in the filling make this classic chess pie extra special.  

Top the pie with a dollop of whipped cream or whipped topping and a grating of lemon zest. 

What You'll Need

  • 1 9-inch pie shell
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup melted butter
  • 1 tablespoon plus 2 teaspoons cornmeal
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel, plus more for garnish, if desired
  • pinch salt

How to Make It

  1. Beat eggs well; add sugar, butter, and cornmeal, beating well after each addition.
  2. Stir in lemon juice, grated lemon peel, and salt.
  3. Pour into unbaked pie shell.
  4. Bake in preheated oven at 325 F until set and lightly browned, about 45 minutes, or until a knife inserted near center comes out clean.
Nutritional Guidelines (per serving)
Calories 322
Total Fat 15 g
Saturated Fat 8 g
Unsaturated Fat 5 g
Cholesterol 146 mg
Sodium 85 mg
Carbohydrates 42 g
Dietary Fiber 1 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)