Recipe by Marcelle Bienvenu
This Lemon Chess Pie features a rich, buttery custard filling with bright lemon flavor baked in a flaky pie crust for a timeless Southern dessert.
Lemon Chess Pie
Make 1 (9-inch) pie
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ½ cup light corn syrup
- 5 tablespoons plus 1 teaspoon melted butter
- ⅓ cup sour cream
- 1 tablespoon cornmeal
- 1 to 2 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- 1 unbaked 9-inch pie shell
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 350°.
- In a large bowl, beat eggs and granulated sugar with a whisk until combined, about 1 minute. Add corn syrup, butter, sour cream, cornmeal, lemon juice, and vanilla. Whisk until well combined. Pour the egg mixture into the pie shell.
- Bake for 45 to 50 minutes or until the mixture just sets. Serve warm or chill overnight. Garnish with confectioners’ sugar, if desired.
