lemon chess pie

9 Jan


i still have meyer lemons to use up — there were a few recipes i came across that i wanted to make, but every time i checked the pantry/fridge for the ingredients i was out of an essential one!   then i came across this recipe and had everything!    DELICIOUS!  didnt even last 24 hours in this house!  i used a pillsbury premade pie crust ( i’m too lazy to make my own!) i didn’t prebake it, but next time maybe i will!



Lemon Chess Pie Recipe

adapted from leite’s culinaria


  • 1 pie crust
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon cornmeal
  • Juice of 1 1/2 lemons


1. Preheat the oven to 350° F (180°C). Line a 9-inch pie plate with the rolled-out Pie Crust.

2. Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time. Then stir in the cornmeal, followed by the lemon juice, mixing just until combined. Pour the filling into the crust.

3. Bake the pie for 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.


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