Description
A classic Southern Living Lemon Chess Pie featuring a tender, flaky crust filled with a rich, tangy lemon custard. This recipe combines fresh lemon juice and zest with cornmeal and a buttery-sweet custard, baked to golden perfection and dusted with powdered sugar for a delightful finish.
Ingredients
Pie Crust
- 1 unbaked 9-inch pie crust (refrigerated or frozen)
Filling
- 1 1/4 cups granulated sugar
- 1/2 cup salted butter, melted
- 1 tablespoon all-purpose flour
- 1 tablespoon fine yellow cornmeal
- 1 tablespoon grated lemon zest
- 1/3 cup fresh lemon juice (from 2 large lemons)
- 3 large eggs, lightly beaten
Garnish
- Powdered sugar, for garnish
Instructions
- Preheat Oven: Set your oven to 425°F and arrange one rack in the middle position and another in the lower third of the oven for baking the crust and the pie, respectively.
- Prepare Pie Crust with Weights: Line the unbaked pie crust with aluminum foil or parchment paper and fill it with pie weights or dried beans to prevent bubbling. Bake on the middle rack for 5 minutes.
- Finish Blind Baking the Crust: Remove the weights and lining, then return the crust to the oven still on the middle rack. Bake for an additional 3 to 4 minutes until the edges are lightly browned and the bottom is golden. Allow the crust to cool completely on a wire rack for about 30 minutes.
- Lower Oven Temperature: Reduce the oven temperature to 325°F to prepare for baking the filling.
- Mix Filling Ingredients: In a large bowl, whisk together granulated sugar, melted butter, flour, cornmeal, grated lemon zest, and fresh lemon juice until fully combined. Add the lightly beaten eggs and whisk again until smooth.
- Fill and Bake Pie: Pour the lemon custard mixture into the cooled pie crust. Bake on the lower rack at 325°F for 40 to 45 minutes until the filling is set and lightly golden. To prevent overbrowning, cover the edges of the crust with aluminum foil during the last 10 to 15 minutes if necessary.
- Cool the Pie: Remove the pie from the oven and cool it completely on a wire rack, about 2 hours, allowing the filling to set firmly.
- Garnish and Serve: Just before serving, dust the top of the pie with sifted powdered sugar for a pretty, sweet finish.
Notes
- Use the aluminum foil or parchment paper with pie weights carefully to avoid burning the crust during blind baking.
- Fresh lemon juice and zest are key for vibrant lemon flavor; avoid bottled lemon juice for best results.
- If the crust edges brown too quickly during bake, tent them with foil to prevent burning.
- For a crisper crust, chilling the dough before blind baking is recommended if using homemade crust.
- This pie is best served at room temperature or chilled and pairs wonderfully with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
