10 ratings

Lemon Chess Pie

Southerners are renowned for their dessert specialties and this recipe doesn't disappoint!

But every true Southern cook goes back over and over to the simplest of all pies; the one that doesn’t rely on fancy fruit and exotic ingredients. I’m talking about chess pie.

We're using store-bought frozen piecrusts for consistency and expediency for this recipe. They work well, and unlike many homemade piecrusts, the frozen crusts don’t need to be blind-baked before baking the filling.

This recipe is courtesy of Hotty Toddy.

Ready in
45 m
Calories Per Serving


  • pie dough for 1 single-crust pie (10-inch) baked and cooled OR make it from scratch
  • 2 Cups white granulated sugar
  • 1/2 Cup salted butter
  • 5 large eggs
  • 1 Cup whole milk
  • 1 T all-purpose flour
  • 1 T yellow cornmeal
  • 1/4 c fresh lemon juice
  • Zest of 3 lemons (about 3 T grated lemon rind)


Preheat oven to 350˚F.

Cream sugar and butter; add eggs and milk. Beat well. Mix in the flour, cornmeal, lemon juice and lemon zest.

 Pour mixture into a 10-inch pie shell; bake at 350˚F in preheated oven until done, about 35 to 40 minutes. 

Serve immediately.