Print Recipe

Lemon Chess Pie


  • 1 Cup Sugar
  • 4 Tablespoons Butter
  • Grated rind and juice of two large or three small lemons
  • 4 eggs separated
  • 1 pie crust baked


  • Cream sugar with butter until light and fluffy. Beat in egg yolks. Add grated lemon rind and juice, beat in. Beat egg whites in a separate bowl (with clean beaters) until stiff and lightly fold in. Pour into pie shell and bake at 350 until set and light, about twenty five to thirty minutes.


Allow to completely cool before cutting. Even better if you make a day ahead of time and refrigerate until serving.