Lemon chess pie is a deliciously thick custard pie bursting with zesty lemon flavor that’s long been associated with Southern cuisine. You are going to love it!
I’m so excited to share this lemon pie recipe with y’all today. There are many, many pie recipes on Southern Plate, but lemon chess pie is my personal favorite. There’s just something about the light, sweet, and tangy lemon curd-like filling paired with the flaky pie crust that I can’t resist. This is a classic Southern dessert that you need to try for yourself.
Fortunately, this is a super quick and easy lemon chess pie recipe. Let’s hear it for simplicity! All you need to make this pie is butter, eggs, lemons, and sugar. I have used lemon juice on occasion when I didn’t want to fuss with fresh lemons or didn’t have them on hand and it was still wonderful. I like to make it with my homemade pie crust for a totally old-fashioned, simple but good experience. But it works beautifully in a standard store-bought pie shell, as you’ll see in this tutorial.
To make my chess pie, we’re going to cream the butter and sugar together, then beat in the egg yolks, fresh lemon juice, and grated lemon zest. Now here is my secret weapon. You see, most chess pie recipes use cornmeal or flour as a stabilizer to thicken the filling. But in this recipe, the egg whites have the same effect. So beat them separately until stiff peaks form, fold them into the pie filling, and then pour this into your pie crust.
In 30 minutes, your lemon chess pie is ready to serve. Serve your pie slice with a dusting of powdered sugar and a dollop of whipped cream if you like.
- Pie crust
- Granulated sugar
- Lemons (we use both the lemon juice and lemon zest).
How to Make Lemon Chess Pie
Begin by separating your egg yolks from the whites.
Make sure there is no yolk at all in your white because we are going to beat those and they won’t do what we want them to do if they have yolk in them.
In a large bowl, cream butter and sugar with an electric mixer until light and fluffy.
Beat in egg yolks.
Lightly grate the rinds of your lemon to get some lemon zest.
Add grated lemon rind and fresh lemon juice to the mixing bowl and beat the ingredients together.
In a separate bowl, with clean beaters (important), beat egg whites until stiff peaks form.
Then lightly fold them into your batter by hand using a spatula or large spoon (this means just stir them by hand until they are mixed in).
The above photo shows stiff egg whites.
After you fold egg whites into your batter, pour the filling into the pie pan or pie shell.
Bake the pie at 350 until set and golden (about 25 to 30 minutes).
It will have a perfectly golden crust on top and smell like heavenly sunshine.
For pretty sake, you can sprinkle a little confectioner’s sugar on top, if you like.
Allow to completely cool before cutting. Even better if you make a day ahead of time and refrigerate until serving.
- Store leftover lemon chess pie in an airtight container or covered in plastic wrap in the fridge for up to 2 days.
- However, you can also freeze lemon cheese pie for up to three months. After slicing the pie into individual servings, place the slices into an airtight container or wrap them individually in both plastic wrap and aluminum foil. Once you’re ready to eat, simply thaw the slices overnight in the fridge.
- As mentioned, you can definitely use a homemade pie crust. Here’s my easy recipe where you mix the pie dough directly in the pan!
- For gluten-free lemon chess pie, use a gluten-free pie crust instead. All of the other ingredients are naturally gluten-free.
- For best results, ensure both the butter and eggs are at room temperature before mixing.
- As mentioned, you can use bottled lemon juice and skip the lemon zest if you like.
Why is it called chess pie?
Chess pie has been a Southern tradition since the 1700s, so there are several rumors about where the name came from. Some people believe it has to do with enjoying a slice while playing chess. Others believe it was kept in the kitchen chest in the olden days and later referred to as chess pie. And some believe that the term chess pie came from the fact a Southerner once said “just pie,” which can sound like “jes’ pie” in the Southern dialect and that somehow transformed into chess pie. Choose the story you like the most!
What’s the difference between chess pie and regular pie?
The main difference between a Southern chess pie and a regular pie is that it has a custard filling made with butter, sugar, and eggs. Regular pie fillings can be made with a variety of ingredients. Take fan favorite, pecan pie for example, which is made with eggs, butter, sugar, corn syrup, and chopped pecans.
Why is my lemon chess pie runny?
Sometimes, lemon chess pie will unfortunately still be runny after the recommended cooking time. If this happens, you can leave the pie in the turned-off oven for an additional 5 to 10 minutes. If that doesn’t work, place the pie in the fridge for a few hours to help it set.
What does chess pie taste like?
The chess pie filling is similar to that of a custard pie, so think a light and sweet custard filling. In this instance, the filling is a similar taste and texture to lemon curd.
How do you serve chess pie?
I love to serve my lemon chess pie with a dusting of confectioner’s sugar and a dollop of whipped cream (here’s my homemade recipe).
You may also like these Southern pie recipes:
- 1 cup sugar
- 4 tablespoons butter
- 2-3 lemons (for lemon juice and lemon zest)
- 4 eggs, separated
- 1 pie crust
- Cream sugar with butter until light and fluffy.1 cup sugar, 4 tablespoons butter
- Beat in egg yolks.4 eggs, separated
- Beat in grated lemon rind and juice.2-3 lemons (for lemon juice and lemon zest)
- Beat egg whites in a separate bowl (with clean beaters) until stiff peak forms, then lightly fold this into the pie mixture.4 eggs, separated
- Pour into the pie shell and bake at 350 until set and golden brown on top (about 25 to 30 minutes).1 pie crust