Southern Lemon Chess Pie
photo by frostingnfettuccine
- Ready In:
- 1hr 15mins
1 9inch pie
- 2 whole eggs, separated
- 1 cup granulated sugar
- 1 1⁄2 tablespoons all-purpose yellow cornmeal (can use white)
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup butter (not margarine)
- 1 9 inch pie shell (not deep dish)
- Preheat oven to 400 degrees.
- In small bowl, beat egg whites until stiff.
- Set aside.
- In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
- Gently fold beaten egg whites into this lemon mixture.
- Gently pour filling into pie crust.
- Bake about 15 minutes or until top of pie begins to brown.
- Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
- It should be a little jiggly, not runny, in the middle.
- Remove from oven and cool.
- It can be refrigerated, but is best served at room temperature.
- Covered, this pie will keep unrefrigerated for up to 4 days; however, it won't last that long!
This was fabulous!!! lemon pies are my favorite, and this has just jumped to the top of my list..Like you said, this pie won't last long...Chris ate 2 pieces and still wanted more!! So easy to make, too...couldn't ask for more..delicious, simple, and just wonderful..will be making this alot!! Teresa
FABULOUS! And I normally don't even like lemon pie. This recipe is fantastic and easy to make. My husband took one piece and went for seconds! I used Meyer lemons, which are a cross between lemons and mandarins... yummy! I added a bit more lemon juice than the recipe called for and it was just perfect because Meyer lemons are a bit less tart than regular lemons. I will make this again and again. Thank you for posting this great recipe!
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I'm a huge lemon fan so I was excited to try this! I loved how easy this recipe came together, I would just say to watch out on the baking time, I baked it a few minutes less than the recipe said and it came out a little more done than I would have liked. Still super delicious though!! I topped it with some cool whip and lemons for garnish.
RECIPE SUBMITTED BY
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,