Lemon Chess Pie

Yield: 8 servings


  • Pie crust (homemade or store bought)
  • 4 eggs + 1 egg yolk
  • 1 1/2 cups sugar
  • 1/2 cup lemon juice
  • 1/4 cup butter, melted
  • 1 tbsp cornmeal
  • 2 tsp flour
  • 1/8 tsp salt
  • Confectioners' sugar


  1. Line a 9" pie plate with the crust.  Set aside.
  2. In a stand mixer, beat the eggs for 3 minutes.  Add the sugar, mixing until it thickens and develops a pale yellow color.
  3. Add in the lemon juice, butter, cornmeal, flour, and salt.  Mix well.
  4. Pour into the pie crust.  Bake at 350°F for 40-50 minutes, until a knife inserted in the center comes out clean.
  5. Cool on a wire rack for an hour.
  6. Refrigerate for at least three hours.
  7. Line with 3-4 strips of wax paper.  Dust with confectioners' sugar and then carefully remove the wax paper, leaving behind white bands.
  8. Serve cold.
Adapted from Taste of Home.