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Lemon Chess Pie I

Read Reviews (9)

"The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!" — Victor

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 1 - 9 inch pie Change Servings

4 eggs
1 1/2 cups white sugar
2 tablespoons white cornmeal
1/4 cup butter, melted

1/2 cup milk
2 lemons, juiced
1 recipe pastry for a 9 inch single crust pie

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Directions

Combine eggs, sugar, cornmeal, melted butter or margarine, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set. Serve at room temperature.

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I have been looking for a lemon chess pie recipe like that used by Rich's (a Southern dept. store) years ago. This one is pretty darn close. :-) I used evaporated milk and the juice of three lemons rather than just two. The next time I make it, I'll reduce the sugar a little, because it *was* a little sweeter than I remember. A standard 9" pie crust was a little too shallow for the custard - next time, I'll try a deep-dish pie crust. And I'm still trying to work out the perfect baking time. All in all, this is a great recipe - with a little tweaking, I think it'll be perfect!

—Riograce

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Most Helpful Critical Review

Dec 06, 2004

This pie was good but turned out a little "gritty" and was not as creamy as I would have liked- I did substitute evaporated milk for regular milk. Not as good as the "Bill Clinton Lemon Chess Pie" as I made both to find the best recipe.

—RN4HEARTS

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10 Ratings

Oct 25, 2004

Agree with other reviewers that this pie is very easy to make. Used evaporated milk (for extra creaminess) and added grated rind from one lemon (for more lemon flavor). My family enjoyed it, although I found the filling a little too sweet. The pie is also very good eaten cold. Baked for approximately 25 minutes at 350 degrees.

—ANYTHING4FOOD

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Jun 07, 2003

My husband and his co-workers ate this right up. It was easy to make...what is lemon chess?

—MCNERK

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Jan 26, 2004

Thank you so much. I had a similar recipe from my Grandma but lost it in a fire and have been searching for years. This is the best pie!!

—SHELVAR

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Apr 15, 2004

Excellent and easy to make. For a deep-dish pie shell, increase ingredients by 50%.

—CURLEY6710

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Jun 27, 2008

I followed the recipe exactly and ended up with a strange pie. There were 2 seperate layers one sort of custardy and the other more like a lemon curd texture. Not what I expected at all. My husband loves lemon pies but he did not care for this. Sorry, but I will not be making this one again.

—KIKI810

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Feb 03, 2007

A wonderful Pie... loved making it - loved eating it.

—johnniecake

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Nutrition

Calories
365 kcal
18%

Carbohydrates
53 g
17%

Cholesterol
122 mg
41%

Fat
16.2 g
25%

Fiber
2.2 g
9%

Protein
5.6 g
11%

Sodium
200 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Chess Pie I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 365
Calories from Fat: 145

% Daily Value *
Total Fat 16.2g 25 %
Saturated Fat 6.5g 32 %
Cholesterol 122mg 41 %
Sodium 200mg 8 %
Potassium 118mg 3 %
Total Carbohydrates 53g 17 %
Dietary Fiber 2.2g 9 %
Protein 5.6g 11 %
** Sugars 38.4g
Vitamin A 7 %
Vitamin C 35 %
Calcium 6 %
Iron 13 %
Thiamin 13 %
Niacin 15 %
Vitamin B6 5 %
Magnesium 5 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.