Lemon Chess Pie

photo by Elodie photo by Elodie
photo by Elodie
photo by Elodie photo by Elodie
photo by Elodie photo by Elodie
photo by Elodie photo by Elodie
photo by Bev I Am photo by Bev I Am
Ready In:
1hr 15mins




  • Preheat oven to 350 degrees F.
  • Prick pie shell with fork.
  • Bake 10 minutes.
  • Set aside.
  • Decrease oven temperature to 330 degrees F.
  • Combine sugar and cornstarch in large bowl.
  • Stir in lemon peel.
  • Beat in eggs, one at a time.
  • Stir in lemon juice and blend in butter.
  • Pour into pie shell.
  • Bake until puffed and golden-brown, 50-60 minutes.
  • Cool to room temperature before serving.

Questions & Replies

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  1. I have to be careful; I could make this delicious pie every week! Simple to prepare, easy-to-follow instructions, delicious results--what more could anyone want? I must confess I did not use the specified sour cream pie crust, but rather Classic Pie Crust (recipe #26205) as that has now become my favourite. Otherwise, this was prepared exactly as written. I was so pleased with this pie and was particularly delighted as I watched my family wolf down their slices. I much preferred this at room temperature or even a little warm, but my husband found it enjoyable even straight from the fridge. Thanks for another delicious winner!
  2. Perfect summertime pie! Made with KEY LIME in place of lemon juice, with 1/4 c. less sugar and a splash rum extract. BETTER THAN KEY LIME PIE!! Great complement to any seafood dish.
  3. I made this pie in an 8 inch spring-form pan. It was great! Next time, however, I would probably double the recipe since the filling was pretty thin. I added a strawberry sauce to the top (frozen strawberries, sugar to taste, cornstarch and a little lemon juice) and it was wonderful! I used a half cup lemon juice. Great!! Adding a postscript: I made this pie again in a pie crust and when I pre-baked the pie crust, it shrank and fell down into the bottom of the pan. I think I did not pre-bake the crust the other time. I would suggest using pie weights or putting foil over the crust and filling with dry beans or rice to prevent shrinkage.
  4. i brought this for dessert and it was a huge hit! i used a regular frozen pie crust, 1/2 cup sugar, 1/2 cup splenda, 1/2 cup lemon juice. it was easy to make and was polished off very quickly!
  5. This pie is so GOOD, i made it this afternoon, and tonight we couldn't resist ! a very good flavor, i used 1 1/4 cups of sugar, and it was enough. Very sweet and tasty, before pouring the lemon batter, i brushed the crust with egg white, so it stays crusty =) i'll make this wonderful pie again ! Merci merci merci Evelyn !


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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