Dessert: United States – Lemon Chess Pie

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 10 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 unbaked 9-inch (23 cm) pie crust
1 1 / 2 cups (300 g) granulated sugar
2 tbsp (15 g) fine yellow cornmeal
1 tbsp (8 g) all-purpose flour
1 / 4 tsp (1.25 ml) fine salt
4 large eggs, at room temperature
1 / 2 cup (120 ml) (1 stick / 4 oz (115 g)) unsalted butter, melted and slightly cooled
1 / 2 cup (120 ml) whole milk
Zest of 1 lemon
1 / 2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
1 tsp (5 ml) vanilla extract
Powdered sugar, for dusting (optional)

Show original ingredient measurements

1 unbaked 9-inch pie crust
1 1 / 2 cups (300 g) granulated sugar
2 tbsp (15 g) fine yellow cornmeal
1 tbsp (8 g) all-purpose flour
1 / 4 tsp fine salt
4 large eggs, at room temperature
1 / 2 cup (1 stick / 115 g) unsalted butter, melted and slightly cooled
1 / 2 cup (120 ml) whole milk
Zest of 1 lemon
1 / 2 cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
1 tsp (5 ml) vanilla extract
Powdered sugar, for dusting (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 375°F. Place a rack in the lower-middle position.
Fit the pie crust into a 9-inch (23 cm) pie plate and crimp the edges. Prick the bottom all over with a fork. Line with parchment and fill with pie weights. Bake 12–15 minutes until the edges begin to set. Remove parchment and weights and bake 5 minutes more until the bottom looks dry and lightly golden.
Reduce oven temperature to 350°F.
In a large bowl, whisk together the sugar, cornmeal, flour, and salt. Whisk in the eggs one at a time until smooth.
Whisk in the melted butter, then the milk, lemon zest, lemon juice, and vanilla until fully combined. Let the filling rest 5 minutes to allow bubbles to rise; tap the bowl gently to pop any large bubbles.
Pour the filling into the warm pie crust. Bake at 350°F for 35–45 minutes, until the edges are set and the center has a slight jiggle. If the crust browns too quickly, shield the edges with foil. Rotate the pie halfway through baking for even browning.
Cool the pie completely on a wire rack, about 3 hours. For clean slices, chill 1–2 hours more.
Dust with powdered sugar before serving, if desired. Serve at room temperature or chilled. Store leftovers covered in the refrigerator for up to 4 days.

Preheat oven to 375°F. Place a rack in the lower-middle position.
Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom all over with a fork. Line with parchment and fill with pie weights. Bake 12–15 minutes until the edges begin to set. Remove parchment and weights and bake 5 minutes more until the bottom looks dry and lightly golden.
Reduce oven temperature to 350°F.
In a large bowl, whisk together the sugar, cornmeal, flour, and salt. Whisk in the eggs one at a time until smooth.
Whisk in the melted butter, then the milk, lemon zest, lemon juice, and vanilla until fully combined. Let the filling rest 5 minutes to allow bubbles to rise; tap the bowl gently to pop any large bubbles.
Pour the filling into the warm pie crust. Bake at 350°F for 35–45 minutes, until the edges are set and the center has a slight jiggle. If the crust browns too quickly, shield the edges with foil. Rotate the pie halfway through baking for even browning.
Cool the pie completely on a wire rack, about 3 hours. For clean slices, chill 1–2 hours more.
Dust with powdered sugar before serving, if desired. Serve at room temperature or chilled. Store leftovers covered in the refrigerator for up to 4 days.