Classic Lemon Chess Pie

Southern Lemon Chess Pie
Diana Rattray
  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 8 servings

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. 


  • 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

Steps 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.

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