Lemon Chess Pie Delight
A bright, silky lemon chess pie with a crackly top and custardy center. Simple pantry ingredients, big sunny flavor.
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Servings:
Ingredients
Main Ingredients
- 1 each unbaked 9-inch pie shell chilled
- 1.4 cup granulated sugar
- 1.5 tbsp fine cornmeal
- 1 tbsp all-purpose flour
- 0.25 tsp fine sea salt
- 4 each large eggs room temperature
- 6 tbsp unsalted butter, melted cooled slightly
- 1 tbsp fresh lemon zest about 1–2 lemons
- 0.33 cup fresh lemon juice strained
- 0.33 cup whole milk room temperature
- 1.25 tsp vanilla extract
Instructions
Preparation Steps
- Heat oven to 350°F and place a rack in the center.
- Fit the pie shell into a 9-inch pie plate, crimp the edge, and chill while you mix the filling.
- Whisk sugar, cornmeal, flour, and salt in a large bowl until evenly combined.
- Add eggs one at a time, whisking well after each until smooth and glossy.
- Whisk in lemon zest, lemon juice, vanilla, and milk until the mixture looks silky.
- Slowly whisk in the cooled melted butter until fully incorporated. Tap the bowl to release bubbles.
- Place the chilled crust on a sheet pan. Pour in the filling. Shield crust edge with foil if desired.
- Bake 45–55 minutes until the top is lightly browned and the center has a gentle jiggle.
- Cool on a rack until room temperature, then chill at least 2 hours before slicing for neat pieces.
Notes
For a tangier bite, swap the milk with the same amount of buttermilk. Prefer extra citrus? Add another teaspoon of zest. Serve with lightly sweetened whipped cream or a dusting of powdered sugar. Leftovers keep covered in the fridge for up to 3 days; the crust stays crispest if you chill the pie uncovered for the first hour.
This recipe is an original creation inspired by classic Lemon Chess Pie Delight flavors. All ingredient ratios and instructions are independently developed.