Meyer Lemon Chess Pie Recipe – a delicious recipe with eggs, sugar, lemon juice, cornmeal, unsalted butter, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to middle position and preheat oven to 350u00b0F. In a large bowl, beat eggs with an electric mixer until light and creamy, about 3 minutes. Add sugar and beat another 2 minutes. Add lemon juice, cornmeal, butter, and salt and beat until well combined. Pour into prepared pie shell.
2
Bake pie until golden on top and a cake tester inserted into the middle of the pie comes out clean, about 40 minutes. Check pie halfway through baking: If getting too dark, cover with tinfoil for remaining time. Let cool to room temperature on a wire rack, then cover and chill in refrigerator for at least 3 hours.
3
When ready to serve, place heavy cream in a small bowl and whip until soft peaks form. Dollop each slice of pie with whipped cream, if desired.
790
kcal
Calories
47
g
Fat
82
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: , shaped and chilled in a pie plate, 4 eggs, 1 1/2 cups (about 10 1/2 ounces) sugar, 1/2 cup Meyer lemon juice from about 5 Meyer lemons, and more.
Yes, Meyer Lemon Chess Pie Recipe 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.
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