Lemon Chess Pie

Just wait until you dig your fork into this luscious, tangy, and buttery-lemon-filled Lemon Chess Pie. You're going to be adding a second piece to your plate before you've even finished your first!

What You'll Need

  • 1 refrigerated pie crust (from a 14.1-ounce package)
  • 2 cup sugar
  • 4 eggs
  • 1/4 cup (1/2 stick) butter, melted
  • 1/4 cup milk
  • 2 tablespoon yellow cornmeal
  • 2 tablespoon lemon juice
  • 1 tablespoon all-purpose flour
  • 1 tablespoon grated lemon peel

What to Do

  1. Preheat oven to 350 degrees F. Place pie crust in a 9-inch deep dish pie plate and flute edges.
  2. In a large bowl, with an electric mixer, beat remaining ingredients until well mixed; pour into pie crust.
  3. Bake 50 to 55 minutes, or until a crust forms over the top and turns golden brown. Let cool, then cover and chill 6 hours, or until firm.


  • The pie will be a little loose when it comes out of the oven, but it will firm up after chilling in the refrigerator. For best results, refrigerate overnight.
  • Making this pie to celebrate Pi-Day? Why not make a few more, too? Check out our collection of Easy Pie Recipes for more ideas!


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