Reviewed: Oct. 31, 2009

My husband wanted a chess pie and I have never made one. I looked for a good recipe and decided on this one. I followed the recipe exactly. I baked mine for over an hour and had to cover the crust to prevent burning. I took it out of the oven when the middle was set. My husband really enjoyed this. He said it isn't old fashioned chess pie like his grandmother used to make but it was still tasty. It was very lemony, and it helped to cut the pure sugar taste of most chess pies. The only reason I gave 4 stars was due to the cooking time and the consistency of the final product. As you can see in my photo, the filling was still a little loose. The pie was very hard to serve and would fall apart in a few seconds after being put on the plate. Still tasty! Thanks for a great new twist on an old classic!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Oct. 26, 2009

This was very good! I took the advice of other reviews by increasing the lemon juice to 1/2 cup. It tasted great--not too tart and not too sweet; the flavor of the lemon really shined. My only caveat is that my pie did not look nearly as "pretty" as the display picture. Instead of a smooth custard, mine appeared grainy, even though it did cut cleanly. Perhaps I didn't mix it enough. All said, 5 stars for my new go-to lemon pie.

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AmyB

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Reviewed: Sep. 11, 2009

Very good, great flavor, it does make quite a bit more than a 9" pie shell, tried a deep dish and still had left over filling. Will make again probably trying the extra juice and two pie shells.

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ODaisy

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Reviewed: Sep. 8, 2009

Unbelievably good!!!! My family loved this I will make it again and again.

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Alex

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

This was just okay for us. I decided to make this as written and although the flavor wasn't bad (other than being way sweet)the texture was really strange. It's not really like a custard but rather mushy. After reading other reviews, i had 2 crusts ready to go and didn't have nearly enough filling for both. One deep dish pie would have been perfect. I probably will not make this again. Sorry Bill!

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Jun. 29, 2009

I love anything with lemon in it, and this recipe has all the lemon flavor and taste you could ask for. I followed the recipe to a tee the first time, but found it way too sweet, to me. I made it again and cut the sugar in half and it was perfect. It has just the right balance of tart and sweet with a custard-like texture. 5 stars and highly recommended!

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P.Smith

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: May 11, 2009

I made this for Mothers Day and it turned out lovely. I bought 2 frozen pie crusts, not deep dish! I took the suggestion and used half & half instead of milk and used 1/2 cup of lemon juice instead of 1/4. I took the lazy way out and rather than zest lemons I bought lemon peel from the spice isle, I didn't have a lot of time since I had to bake it Saturday after work. I used splenda instead of sugar. Let it cook and then in the fridge overnight and took it to my mother-in-law for dinner. Everyone loved it and it cut beautifully. Since I did 2 pies it only took 35 minutes in the oven. I'll be sure and make this again!

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Apr. 13, 2009

I love this pie, made a few times. I would describe it as lemon curd pie, those scone lovers out there...you know what that means! Taste better the second day. If you want a real lemony flavor, less sugar, by about half and meyer lemons. Wow! Great!

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sweetpioneermom

Cooking Level: Intermediate

Home Town: Windsor, California, USA

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Reviewed: Feb. 17, 2009

This recipe was fantastic!!! I personally would give it 5 stars because I love lemon- to the point of scraping off the meringue on a lemon meringue pie. However it was a little too overpowering for my husband and a friend who also like lemon but aren't as fanatical as myself. I halved the recipe as other reviewers advised and it was the perfect amount for my 9" crust.

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Stacie

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

Don't waste your time ...it's missing some key ingredients that would make it good and it's got too much of what makes it bad (sugar and Bill Clinton's name don't help) ... try Lemon Chess II instead of this one.

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Jonnie101

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Reviewed: Jan. 30, 2009

This recipe is wonderful. I did modify it as follows: Added 1/2 cup of lemon juice instead of 1/4, and reduced milk to 1/3 cup. In addition I added a teaspoon of lemon juice and 1/3 cup of sour cream. I baked in a wide, deep-dish pie shell and the amount of pie filling was perfect.

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Leslie41

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Reviewed: Jan. 6, 2009

My crust came out soggy a litte soggy in spots, but thats my fault. I did not know that I need to bake the crust a few minutes before putting in the filling. Also I think it is because the butter content of the filling. I will make again but I think I will, cut down the butter and use cream the next time I make this pie.

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Shonny

Cooking Level: Beginning

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Reviewed: Jan. 2, 2009

Very good recipe - I followed the earlier suggestion of using two smaller pie shells, worked out perfectly. The only challenge for me was getting the 3 tablespoons of lemon zest. I ended up scrapping too deep and got some of the white membrane from the lemon and that made the pies a tad bit sour.

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cmh0150

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Reviewed: Dec. 15, 2008

So lemony and sweet. No need to change the recipe...it seems like most people on here are stuck up pricks.

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Waterlily

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Reviewed: Dec. 1, 2008

Did what another suggested: instead of one pie, replace milk with half and half and increase lemon juice to 1/2 cup - used lemon zest of 2 large lemons. EXCELLENT ! Smooth, creamy, just excellent. THANK YOU

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Kerri

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 27, 2008

Great recipe, but it makes TWO pies!! This is exactly like my Grandma's lemon bars she used to make. I followed the recipe exactly except I used half and half instead of milk and my whole family loved them. Thanks!!

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Jennifer

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Reviewed: Nov. 26, 2008

This is a great pie. For those of you who said it was too sweet, IT'S A SOUTHERN PIE! It's SUPPOSED to be sweet! :-)

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MRS C

Home Town: Little Rock, Arkansas, USA

Living In: Harrison, Arkansas, USA

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Reviewed: Jun. 12, 2008

I love lemon pie and this one is tops!

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OMOBELLE

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Reviewed: Dec. 25, 2007

Very nice lemon flavor. We gave it five stars. Need a large 9 inch pie shell or can make two smaller pies (reducing cooking time). I will be making this again. Thaks for posting.

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pteclaire

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Reviewed: Feb. 13, 2007

I made this on Sunday....had to give it a try. Had a piece Sunday night and thought it was just ok. But after sitting in the fridge overnite it ws much better! Thanks for the great recipe.

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