Recipe by BecR
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!
Top Review by Caroline Cooks
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.
- 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
Directions See How It's Made
- 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.).