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Lemon Chess Pie

Lemon Chess Pie is a humble pie which doesn't hide itself under meringue. There is only speculation about the name of this pie. No one seems to know its origin.

I personally like this pie served cold.

Lemon Chess Pie


  • 1 tablespoon cornmeal
  • 1 1/2 tablespoons cornstarch
  • 1 2/3 cups granulated sugar
  • 1/2 teaspoon kosher or sea salt
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup fresh lemon juice (from about 3 lemons)
  • 5 large eggs, whisked briefly to combine
  • 1 (9-inch) pie shell


  1. Heat oven to 375 degrees F.
  2. Whisk together the cornmeal, cornstarch, sugar and salt.
  3. Stir in the melted butter, then the lemon juice.
  4. Add the whisked eggs, stirring until everything is well combined.
  5. Pour the filling into the pie shell.
  6. Bake the pie on the bottom shelf of oven for 45 to 50 minutes, or until the center is set. The top should be light golden brown.
  7. Remove the pie from the oven and allow it to cool before cutting and serving.