Wednesday, November 23, 2011

Lemon Chess Pie

This was still a bit jiggly when it was done, and a knife came out wet, but it set up in the fridge.  Kind of like lemonbars, but not nearly as sweet or tart :)  

I can't remember where this recipe came from, and had to search for it in my e-mail.  Luckily, I sent a copy to my MIL!  It's really, really good.


Lemon Chess Pie


  • 1 unbaked 9-inch pie shell (use your favorite pastry recipe or purchase frozen piecrust)
  • 1 1/2 cups sugar
  • 2 Tblsp. flour  (or 1 T flour and 1 T cornmeal)
  • 5 large eggs
  • freshly grated zest of one lemon
  • 1/3 cup fresh lemon juice
  • 1/3 cup butter, melted
  1. Preheat oven to 325°.
  2. Place pie crust in 9-inch pie plate...and flute edges.
  3. Combine sugar and flour in mixing bowl.
  4. Add eggs, one at a time, beating at medium speed with mixer until well blended.
  5. Add lemon zest, lemon juice, and melted butter. Mix well.
  6. Pour filling into the prepared pie crust.
  7. Bake on lower rack of oven for 45 minutes at 325°F...or until puffed and golden brown in colour.
  8. When cool...cut and serve each wedge with a dollop of whipped cream...and a sauce of fresh raspberries or blackberries