Lemon Chess Pie Recipe: How to Make Lemon Chess Pie
Written by MasterClass
Last updated: Mar 11, 2022 • 3 min read
This lemon chess pie is a tart, tangy twist on a Southern classic. This citrus-infused treat is sure to be the hit of your summer dessert spread.
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What Is Lemon Chess Pie?
Lemon chess pie is a classic Southern dessert featuring a simple custard filling made of sugar, butter, eggs, and fresh lemon juice. Its name likely wasn’t inspired by the game of chess, but it may be an alteration of the word “chest,” a reference to the pie chests where people once stored baked goods before the advent of refrigeration.
This variation of a traditional chess pie features the tangy flavor of lemon juice for a bright, summery take on the classic Southern dessert.
4 Tips for Making Lemon Chess Pie
Whether you’re a pie-making pro or a baking novice, follow these tips to make the best lemon chess pie.
- 1. Adjust the lemon flavor. Adjust the lemon flavor of this sweet and tart dessert to your flavor preferences. For a more citrus-forward pie, add extra lemon juice, lemon zest, or a dollop of lemon curd to the filling. To dial down the citrusy flavor, cut back slightly on the lemon juice, or use 1–2 teaspoons of lemon extract to replace the juice.
- 2. Bake until the center fully sets. The high moisture content of this Southern pie requires a relatively long baking time. You’ll know the pie is ready when the center no longer jiggles. Continue to bake the pie if there is still a slight jiggle in the filling at the end of the baking time.
- 3. Cool completely before slicing. Unlike apple pie, chess pie tastes best when fully cooled. Let the pie rest for at least an hour before slicing into it to ensure a firm filling.
- 4. Store properly. Enjoy lemon chess pie shortly after baking it. However, the dessert will last up to 3 days when stored in the refrigerator wrapped tightly in plastic.
Easy Lemon Chess Pie Recipe
makes
1 9-inch lemon chess pieprep time
15 mintotal time
1 hr 18 mincook time
1 hr 3 minIngredients
For the crust:
For the filling:
Note: The total time does not include up to 5 hours of inactive time.
Make the crust:
- 1
Combine the flour, salt, and sugar in a large bowl.
- 2
Add the cold butter to the flour mixture, and work it between your fingers until the dough resembles coarse crumbs.
- 3
Turn the dough out onto a clean work surface, and add the cold water and vinegar.
- 4
Comb through the dough with your fingers until the water and vinegar are well-combined. Knead the dough until it comes together, about 3 minutes.
- 5
Mold the dough into a 1-inch thick shaggy disc. Wrap the disc in plastic wrap, and place it in the refrigerator for at least 2 hours.
- 6
After the first rest, generously dust a clean work surface. Using a rolling pin, roll the dough into an 11-inch circle. Roll up the dough and transfer it to a 9-inch pie plate.
- 7
Crimp the edges of the dough around the circumference of the pie plate. Cover the pie dough with plastic wrap, and refrigerate for another 2 hours.
- 8
When you’re ready to blind-bake the pie crust, preheat the oven to 425 degrees Fahrenheit.
- 9
Place the unbaked pie crust in a 9-inch pie plate, and crimp around the edges.
- 10
Line the center of the crust with parchment paper, and fill it with dried beans or pie weights.
- 11
Place the pie pan on a baking sheet and blind-bake the crust for 5 minutes. Remove the beans and parchment paper and continue baking until the crust just begins to brown, about 2–3 minutes. Remove the pie from the oven.
- 12
Reduce the oven temperature to 375 degrees Fahrenheit.
Prepare the filling:
- 1
When the crust is almost done blind-baking, make the crust. In a large bowl, whisk together the egg yolks, melted butter, sugar, vanilla extract, and lemon juice until well combined.
- 2
Add the flour, cornmeal, and salt to the batter and stir until smooth and well combined.
Assemble and bake the pie:
- 1
Pour the pie filling into the par-baked pie shell, and return the pie to the oven.
- 2
Bake the lemon chess pie until the filling is golden brown and completely set, about 50–55 minutes.
- 3
Remove the pie from the oven and let the pie cool on a wire rack for 1 hour before sprinkling with powdered sugar, slicing, and serving.
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