This lemon chess pie is a classic southern dessert with a flaky pie crust and a curd-like filling… it is both sweet and tangy, and will steal your heart, just like our lemon pie! If you are a big fan of chess pies, make sure to try also our fudgy chocolate chess pie.
Would you like to be able to prepare a dessert in up to 10 minutes? This lemon chess pie recipe fits the bill!
Just use a store-bought pie crust, mix the ingredients for the filling, and bake until set.
It is super simple and it tastes like you have spent hours in the kitchen.
The flaky pie crust and sweet and tangy, custardy filling reminiscent of lemon curd will satisfy even the most demanding palates.
You can serve it by itself, topped with a dusting of powdered sugar, like in lemon bars, or with a dollop of whipped cream and berries. Whatever you choose to serve it with, you are biting into a slice of heaven. I promise!
Well, are you ready for this sunshiny dessert?
What is Lemon Chess Pie?
Chess pie recipes are a staple in the southern United States, but their origin actually dates from the mid-18th century in England.
The first cookbook to publish a chess pie recipe described it as a cheesecake-like filling but made without the cheese. Just like cheesecakes, chess pies are also made with ingredients such as eggs, sugar, and butter… and both even have a crust, although one is made with cookies and the other uses pie dough.
They also feature flavor variations: lemon, pecan, caramel, coconut, pumpkin, chocolate, and buttermilk.
Why is it called chess pie?
There are basically 3 main theories on how chess pies got their name:
- The word “chess” is a reference to “chests” where food used to be stored before refrigerators were created.
- A Southern Americanization of the English word “cheese”.
- “It’s jes’ pie.” — For “Oh, it’s just pie.” which people in the 19th century Alabama interpreted as “chess pie”.
What Does Lemon Chess Pie Taste Like?
It truly tastes just like lemon curd! The filling has a texture similar to that of lemon bars, which are smooth and custardy, as well as both tangy and sweet. It is simply spectacular!
Reasons to make this Lemon Chess Pie Recipe
- It uses a store-bought pie crust, cutting down the prep time a lot!
- It takes up to 10 minutes to prepare the filling, which solely involves mixing ingredients.
- The recipe calls for ingredients that you may have already in your pantry.
- The pie has a flaky crust and a curd-like filling reminiscent of lemon bars. So delish!
- It is a quick and easy dessert to make but it seems like you spent a long time in the kitchen.
- It looks like sunshine!
Ingredients and Substitutions
To prepare our Southern lemon cheese pie, you’ll need about 8 pantry ingredients:
- Pie crust – you can make your own, such as this flaky pie crust, or buy one in the grocery store as we did. It is all up to you! Although it is not usual, you can even replace it with a cookie crust.
- Sugar – The tanginess of lemons needs to be balanced with a good amount of sugar.
- Lemon Juice – make sure to use freshly squeezed lemon juice, otherwise, the filling may become bitter.
- Cornmeal & cornstarch – Both are used together to stabilize the filling. They are thickeners!
- Butter & eggs – Along with the lemon juice, there wouldn’t be a lemon curd-like filling without butter and eggs!
- Salt – this is optional but it will enhance the flavors.
The filling itself is gluten-free — and if you use a gluten-free crust, you will easily have a gluten-free dessert to enjoy!
How to Make Lemon Chess Pie
- Heat the oven to 400° F (205° C).
- Using a fork, prick the bottom and sides of the pie crust. Bake for about 10-11 minutes or until slightly golden brown. Let it cool before adding the filling.
- Meanwhile, prepare the filling. Whisk together cornmeal, cornstarch, sugar, and salt until you see no more lumps. Then whisk in the melted butter, lemon juice, and eggs for about 2 minutes or until homogeneous and bubbly.
- Make sure to whisk the eggs well because you don’t want to taste the eggs in the baked pie.
- Pour the filling into the cool pie crust and decrease the oven temperature to 375° F (190° C).
- Place the pie onto a large baking sheet and bake on the middle rack of the oven for 45-50 minutes, or until the filling is set and golden brown.
- If the pie crust appears to be browning too much, place a foil ring around the edge of the pie crust.
- Let the pie cool completely on a rack. Chill in the fridge for a few hours before slicing. This will allow the filling to set well.
WATCH OUR QUICK VIDEO FOR THE STEP-BY-STEP ON HOW TO MAKE OUR LEMON CHESS PIE!
Can I use store-bought crust?
Yes! I used one for mine, cutting down on the prep time for this pie a lot. Choose a crust that you enjoy, but make sure to follow the package instructions for pre-baking it. For a crispier crust, brush on a mixture of beaten egg whites and water, especially in the bottom.
How long to pre-bake store-bought pie crust?
Follow the package instructions because the time varies from brand to brand, and also depends on whether the crust is an all-butter or lard crust, a mixture of both, or if gluten-free or keto.
How long to store lemon chess pie?
You can store chess pies at room temperature for up to 2-3 days, covered. Or you can chill it in the fridge, covered, for up to 5 days. Freezing is not recommended because it will alter the texture of the custardy filling. If this is not an issue for you you may freeze it, well wrapped, for up to 2 months.
What should I do if my lemon chess pie doesn’t set up?
The pie should bake until the top is firm and jiggles slightly. If the pie filling is runny, it is a sign it was underbaked. So after cooling completely, chill it in the fridge until it firms up.
Other pie recipes:
- Easy Texas Pecan Pie
- Apple Hand Pies
- Apple Pie Recipe
- Best Sweet Potato Pie
- Coconut Pumpkin Pie
- No Bake Chocolate Pie
PIN & ENJOY!
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Lemon Chess Pie
Equipment
- Baking pans
- bowl
- Whisk or mixer
Ingredients
- 1 9-inch pie shell, at room temp
- 1 tbsp cornmeal
- 1 ½ tbsp cornstarch
- 1 2/3 cups sugar 330 g
- ½ tsp salt optional
- 6 tbsp unsalted butter melted
- ¾ cups lemon juice freshly squeezed (you’ll need about 3 lemons). If you prefer yours less tangy, use ½ cup lemon juice and ¼ cup water.
- 5 large eggs at room temperature
Instructions
- Heat the oven to 400° F (205° C).
- Using a fork, prick the bottom and sides of the pie crust. Bake for about 10-11 minutes or until slightly golden brown. Let it cool before adding the filling.
- Meanwhile, prepare the filling. Whisk together cornmeal, cornstarch, sugar, and salt until you see no more lumps. Then whisk in the melted butter, lemon juice, and eggs for about 2 minutes or until homogeneous and bubbly.
- Make sure to whisk the eggs well because you don’t want to taste the eggs in the baked pie.
- Pour the filling into the cool pie crust and decrease the oven temperature to 375° F (190° C).
- Place the pie onto a large baking sheet and bake on the middle rack of the oven for 45-50 minutes, or until the filling is set and golden brown.
- If the pie crust appears to be browning too much, place a foil ring around the edge of the pie crust.
- Let the pie cool completely on a rack. Chill in the fridge for a few hours before slicing. This will allow the filling to set well.
Recipe Video
Recipe Notes
Nutrition
Josiah - DIY Thrill says
This lemon pie looks fabulous, such a fun Spring dessert!
2pots2cook says
Denise, you are my sunshine ! Brilliant, quick and so easy to make such a treat; who could ask for more ! 🙂
Raymund says
That really looks vibrant! Looks like spring has sprung on your end of the world, while here its getting cold. Having said that, I would love to enjoy that pie regardless what season it is.