Lemon Chess Pie is a Southern American classic based on 19th century English custard pies. However, this pie came from the need for desserts that could be made with basic pantry staples like sugar, butter, eggs, and lemons.
Because of it’s high sugar content, it could be stored in a “pie chest”, eventually shortening the name to “chess”. Another popular legend claims a Southern cook, when asked what she was baking, replied “jes’ pie” (just pie), which was perceived as “chess pie”. Regardless of what has been said, it’s delicious, easy, and wonderfully lemony!
- 1 single pie crust
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup lemon juice
- 1/4 cup butter, melted
- 1 tablespoon cornmeal
- 2 teaspoons flour
- 1/8 teaspoon salt
- Preheat oven to 350º. Roll out dough, place in a 9″ pie pan, crimp edges.
- In the bowl of a stand mixer, beat eggs for 3 minutes. Slowly add sugar, and beat for an additional 2 minutes – until light and thickened.
- Add the lemon juice, butter, cornmeal, flour, and salt.
- Pour into prepared pie pan and bake for 35 to 40 minutes. It’s done when a knife inserted in the center comes out clean. Let cool on a wire rack, and refrigerate for 3 hours before serving.
They are GOOD!