Prep 10 mins
Cook 0 mins
A rich lemony, buttery filling--this is superb eaten as a pudding, or in a pie (see tip for making pie)! Recipe was passed down to a Southern Living Editor from her late mother, Louise Floyd of Potter's Station, Alabama. Thank you Ms. Floyd, for sharing this lovely recipe with us!
- 2 cups sugar
- 4 large eggs
- 1⁄4 cup butter, melted
- 1⁄4 cup milk
- 1 tablespoon grated lemon rind
- 1⁄4 cup fresh lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal
- 1⁄4 teaspoon salt
- Whisk together all ingredients. Use filling immediately.
- Makes enough to fill one 9-inch pie.
- (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
Oh my, great pie! TDF!!! I did cut the sugar to 1 1/8 cups and increased the lemon zest to 3 Tbsp. (still plenty of sweet to tart flavor.), This is so creamy and the taste--as my elderly neighbors commented--is the best Chess Pie they had tasted in 85 of their years. Made for the Cobbler, Pie and Tart Challenge in Cooking Photos.
I made two different lemon chess pies so I have some points of comparison. This recipe won for the thickness of the pie filling and sweetness. It lost points in not having enough lemon flavor. I would definitely recommend increasing the lemon juice by at least another 1 tbsp. It is very sweet so additional lemon juice will not over-power the pie. As the cook, I loved that it was very easy to put together. I will be making again with additional lemon juice.
My dad loves this pie, he said it was the best Lemon Chess Pie he's ever eaten.