Lemon Chess Pie Recipe

Name: Lemon Chess Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sugar; 1 Tbsp. white cornmeal; 1 Tbsp. all-purpose flour; 1/4 tsp. salt; 4 large eggs (room temperature); 1/2 c. buttermilk; 1/3 c. unsalted butter, melted and cooled; 1 Tbsp. finely grated lemon peel; 3 Tbsp. lemon juice; 1 tsp. vanilla; 1 partially baked 9-inch pie shell

Servings: persons

1 1/2 c. sugar
1 Tbsp. white cornmeal
1 Tbsp. all-purpose flour
1/4 tsp. salt
4 large eggs (room temperature)
1/2 c. buttermilk
1/3 c. unsalted butter, melted and cooled
1 Tbsp. finely grated lemon peel
3 Tbsp. lemon juice
1 tsp. vanilla
1 partially baked 9-inch pie shell

1
Preheat oven to 350u00b0.
2
Combine sugar, cornmeal, flour and salt.
3
In large bowl, beat eggs until light, then beat in sugar mixture.
4
Add the buttermilk, butter, lemon peel and juice, then vanilla.
5
Stir until combined.
6
Pour into pie shell and bake 35 to 40 minutes until golden brown and set but not puffed.
7
Let cool to room temperature.
8
You may serve with a dollop of whipped cream.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. sugar, 1 Tbsp. white cornmeal, 1 Tbsp. all-purpose flour, 1/4 tsp. salt, and more.

Yes, Lemon Chess Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Chess Pie

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