📝 About This Recipe
A cornerstone of Southern hospitality, this Lemon Chess Pie is a masterclass in the balance of bright acidity and rich, custard-like sweetness. Unlike a standard lemon tart, the addition of cornmeal and vinegar creates a unique 'crackly' top crust and a sophisticated depth of flavor that has graced Sunday dinner tables for generations. It is a nostalgic, silky-smooth dessert that captures the essence of a warm summer afternoon in every bite.
🥗 Ingredients
The Buttery Crust
- 1 1/4 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 3-4 tablespoons Ice water (very cold)
The Lemon Custard Filling
- 1 1/2 cups Granulated sugar
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 4 Large eggs (at room temperature)
- 1/4 cup Fresh lemon juice (about 2 large lemons)
- 1 tablespoon Lemon zest (finely grated)
- 1 tablespoon Yellow cornmeal (fine ground)
- 1 tablespoon All-purpose flour
- 1/4 cup Whole milk
- 1 teaspoon White vinegar (provides the classic 'tang')
- 1 teaspoon Vanilla extract (pure Madagascar vanilla preferred)
- 1/4 teaspoon Salt
Garnish
- 1 tablespoon Powdered sugar (for dusting)
- 4-5 pieces Fresh mint leaves (optional)
👨🍳 Instructions
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1
Prepare the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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3
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle and drape it over a 9-inch pie plate. Trim the edges and crimp as desired.
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4
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12-15 minutes, then remove weights and bake for 5 more minutes until the bottom is set. Remove from oven and reduce temperature to 350°F (175°C).
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5
In a large mixing bowl, whisk the 1 1/2 cups of sugar with the cornmeal, 1 tablespoon flour, and salt until well combined.
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6
Add the melted butter to the dry ingredients and whisk until a thick paste forms.
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7
Add the eggs one at a time, whisking thoroughly after each addition to ensure the custard is smooth and aerated.
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8
Stir in the fresh lemon juice, lemon zest, milk, white vinegar, and vanilla extract. Whisk until the mixture is completely homogenous and pale yellow.
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9
Place the par-baked pie shell on a rimmed baking sheet (to catch any drips) and carefully pour the lemon custard filling into the shell.
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10
Bake at 350°F for 45-50 minutes. The pie is done when the edges are set and slightly puffed, and the center has a slight, gelatinous jiggle but is not liquid.
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11
If the crust begins to brown too quickly, cover the edges with a pie shield or aluminum foil halfway through baking.
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12
Remove the pie from the oven and place on a wire rack. It is crucial to let the pie cool completely at room temperature for at least 2-3 hours to allow the custard to set properly.
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13
Once cooled, dust the top lightly with powdered sugar and garnish with fresh mint or extra lemon zest before slicing.
💡 Chef's Tips
Always use fresh lemon juice; bottled juice lacks the bright enzymes necessary for the authentic flavor profile. Don't skip the cornmeal—it's the secret to the traditional 'chess' texture and creates the signature thin, crackly crust on top. Ensure your eggs are at room temperature to prevent the melted butter from seizing when mixed. If the pie surface develops small bubbles, gently tap the bowl on the counter before pouring into the crust to release trapped air. For the cleanest slices, wipe your knife with a warm, damp cloth between every single cut.
🍽️ Serving Suggestions
Serve a slice with a dollop of unsweetened softly whipped cream to balance the sweetness. Pair with a glass of iced Earl Grey tea; the bergamot notes complement the lemon beautifully. A side of fresh raspberries or blackberries adds a tart contrast to the rich custard. For a modern twist, sprinkle a tiny pinch of flaky sea salt over the top just before serving. This pie is excellent served slightly chilled on a hot summer day.