Lemon Chess Pie Recipe

Indulge in the sweet and tangy spectacle that is the Lemon Chess Pie! A slice of this pie is like wrapping your tastebuds in a cozy blanket with a sprinkle of citrus sunshine. Perfect for summer barbecues, potlucks, Easter brunch or just when you need a sweet pick-me-up, this pie is legit the dessert for all occasions. It is a traditional pie in the Southern States that boasts of a bright and fresh lemon flavor encased in a flaky, buttery crust. Now ain’t that a vision, folks? Take one bite and you’ll realize that this pie is all that and a bag of chips!

Get ready to join the ranks of Lemon Chess Pie lovers. With its thin, delicate, and silky filling combined with strong and bold lemony notes, it’s hard not to fall head over heels. But don���t take our word for it. Make it yourself and we bet you’ll be singing its praises too!

Let’s get down to the nitty-gritty, shall we?

• Prep Time: 30 mins
• Cook Time: 45 mins
• Total Time: 1 hr 15 mins
• Servings: 8
• Yield: One 9-inch pie

Go ahead, preheat the oven and let���s get the ball rolling onto Pie Street!

Ingredients & Equipment You’ll Need

• 1 unbaked 9-inch pie crust
• 2 cups granulated sugar
• 1 tablespoon yellow cornmeal
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/2 cup melted unsalted butter
• 1/4 cup whole milk
• 1 tablespoon white vinegar
• 1/2 teaspoon vanilla extract
• 4 large eggs
• Zest and juice of 2 lemons

No need to bring out your entire arsenal of kitchen tools. Just make sure you have a pie dish, mixing bowls, a whisk, and a zester or grater handy.

The cornmeal is what gives the pie its unique texture, and the vinegar and lemon help balance out the sweetness, giving it that classic tangy flavor. Substitutes like honey or brown sugar can be used instead of granulated sugar, but it may alter the traditional taste and texture.

How To Make Lemon Chess Pie

1. Start by preheating your oven to 350��F (175��C), and place your unbaked pie crust in your pie dish.
2. In a large bowl, whisk together the sugar, cornmeal, flour, and salt. Now, stir in the melted butter, milk, vinegar, and vanilla extract. Beat the eggs into the mixture one at a time, ensuring to mix well after each addition.
3. Finally, toss in your freshly grated lemon zest and juice. Stir until everything is hunky-dory.
4. Pour the filling into your pie shell.
5. Bake it in the preheated oven until browned and set, it usually takes about 45 minutes.
6. Take out your star dessert and cool it on a wire rack before slicing it up.

Tips For The Best Results

• Let the pie cool completely before slicing.
• Try to use fresh, organic lemons for the zest and juice.

Storage Tips

• Store the leftovers in the refrigerator, covered, for up to 3 days.

Frequently Asked Questions

Q: What is chess pie?

A: Chess Pie is a traditional Southern dessert, known for its rich, sweet, and slightly cornmeal-textured filling.

Q: Why is it called a Chess Pie?

A: Some theories suggest it got its name as it was kept in a “chest” or pie safe, which slowly morphed into “chess”.

Q: Can I use bottled lemon juice?

A: We recommend using fresh lemon juice, but you can use bottled lemon juice in a pinch.

Q: Can this pie be made ahead?

A: Absolutely! It can be made a day or two in advance and stored in the fridge.

Q: Can I freeze the pie?

A: Yes, it freezes beautifully. Just wrap it well in plastic wrap and then aluminum foil.

Nutritional Facts of Lemon Chess Pie

Each slice of pie is approximately 400 calories with 20 grams of fat, 50 grams carbohydrates, and 6 grams of protein.

To wrap things up, this Lemon Chess Pie is the bee’s knees, an absolute winner in the dessert department. Slice it up and serve it warm or cold, as a standalone dessert or garnished with fresh whipping cream or powdered sugar. Trust me, you’ll be the talk of the town. Happy baking, folks!