For a richer flavor, use browned butter instead of melted butter. If the pie crust edges begin to brown too quickly, cover them with foil or a pie shield. The pie is best served the same day it's baked, but can be stored in the refrigerator for up to 2 days.
Lemon Chess Pie I
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PREP TIME10 mins
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COOK TIME55 mins
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TOTAL TIME2 hrs 5 mins
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SERVING8 People
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VIEWS33
A timeless classic, this Lemon Chess Pie boasts a tangy, bright flavor encased in a buttery, flaky crust. Each bite is a delightful balance of sweet and tart, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol110 mg
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Fiber2 g
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Protein6 g
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Saturated Fat7 g
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Sodium201 mg
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Sugar38 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 425 degrees F (220 degrees C). (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the eggs, sugar, and cornmeal until well combined. (2 minutes)
03 Step
Recipe View Gradually whisk in the melted butter and milk until smooth. (1 minute)
04 Step
Recipe View Stir in the lemon juice and lemon zest. Ensure all ingredients are fully incorporated. (1 minute)
05 Step
Recipe View Pour the lemon filling into the unbaked pie shell. (1 minute)
06 Step
Recipe View Bake at 425 degrees F (220 degrees C) for 10 minutes to set the crust. (10 minutes)
07 Step
Recipe View Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for approximately 35-40 minutes, or until the filling is set but still has a slight jiggle in the center. (40 minutes)
08 Step
Recipe View Remove from the oven and let the pie cool completely at room temperature before serving. This allows the filling to fully set. (60 minutes)
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RECIPE REVIEWS
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Briana Miller
Apr 30, 2025I loved the tips about preventing the crust from burning. It worked perfectly!
Meagan Quitzon
Apr 12, 2025This pie was a hit! The lemon flavor is so refreshing.
Lorna Hand
Feb 26, 2025My family couldn't get enough of this. Will definitely make it again.