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Lemon Chess Pie

Lemon Chess Pie Recipe
Lemon Chess Pie

When life gives you lemons…blah, blah, blah. But still, there’s something helpful and true about this cliché. Healing is about taking what is bitter (death of a partner, car accident, tax audits, lemons, you get the picture) and adding something sweet, such as two whole cups of sugar. Well, you may find this Lemon Chess Pie quite comforting.


Basic Pie Dough



  • 2 cups sugar,
  • 2 tbsp flour,
  • 1 tbsp corn meal,
  • 5 eggs,
  • ²⁄³ cup buttermilk (or whole milk),
  • ¼ cup butter, melted,
  • 2 tsp vanilla,
  • 3 tbsp lemon zest,
  • ¼ cup lemon juice, fresh squeezed, seeds removed.


  1. Prepare the Basic Pie Dough for a single-crust pie.
  2. Prepare the filling: In a large bowl, mix sugar, flour, and cornmeal. Beat in the eggs and buttermilk (or whole milk) and stir to blend. Add the melted butter, vanilla, lemon zest, and lemon juice. Stir well and pour into the pie crust.
  3. Bake at 425 degrees for 10–15 minutes to set the crust. Reduce heat to 350 degrees and bake for at least 30 more minutes or until filling is set. Center will puff up a little, though may still be a bit jiggly.

About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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