Everyone enjoys this simple recipe passed down from their grandmother, even those who don’t care for vegetables.
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (9 inch) pie shell
- 2 cups white sugar
- ½ cup butter, softened
- 5 eggs, beaten
- 1 cup milk
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal
- ¼ cup fresh lemon juice
- 3 tablespoons lemon zest
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
- Bake in preheated oven for 35 to 40 minutes, until set in center.
Nutrition Facts
| Calories | 446 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 241 mg |
| Sugars | 53 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Great pie recipe hubby loved it!!
Holy catfish, was this pie *sweet*! If I make it again, I will definitely cut the sugar in half. The lemony-ness was tasty, but the too-sweetness almost made it inedible. (Full disclosure, my spouse is a Type I diabetic, so we tend to eat less-sweet things, anyway, but even so, I think this recipe as written is *way* too sweet.)
Absolutely the best! Cooks about an hour! Let it set about 45 mins before you try to eat it! Refrigerate it, and slap a spoon of cool whip on top! Delicious!
I have been wanting to make a lemon chess pie for a long time now—I finally decided on this recipe as it seemed easy enough. The pie turned out very well but is kind of on the sweet side. I do have one suggestion. Let it cool when you remove it from the oven then cover with aluminum foil and refrigerate over night prior to cutting. This allows the custard to thicken.
Delicious! Thanks for sharing! I did use 1 1/2 cup sugar and I don’t do dairy so used 1/2 cup unsweetened soy milk and it was delicious! I used a glass pie dish and it took about 45 min to cook. Covered the edges in foil last 5 min.
Came out perfect. Followed the directions exactly and have a perfect result.
This is close but NOT the original recipe & in my opinion, you messed it up. Anyway, here is what’s different the total liquid is correct, but the distribution is not his & is also not improved. Use 1/2 cup fresh squeezed lemon juice and 3/4 cup milk. I reduce the sugar to 1 1/2 cup (a bit sweet with 2 whole cups). To those saying it’s runny, you didn’t cook it long enough. If it’s still giggly, it’s not done, stick a knife in it — when it comes out clean, it’s done & not before! Every oven is a little different. Also make sure you don’t forget the flour and cornmeal – it makes a difference. I put fresh blueberries in the last one & it was phenominal!
Absolutely agree that this makes 2 pies. I used smaller pie pan (not deep dish) and halved the recipe and it was perfect amount of filling. 40 minutes was correct baking time. I added about 1/4 tsp. Lemon extract to give it a little more lemon flavor.
I made this pie; however, I used Splenda instead of sugar since my husband has diabetes. I gave me mom a slice to see if she thought it was good, and she asked for another slice to take home. It is very good!!
Change the serving amount to 4 servings and the filling fits perfectly into one 9in pie crust. Taste delicious.
Came out great although I used half and half instead of milk. It also took almost an hour to bake till set in the middle.
my new favorite pie to make. tasty
I like this recipe with 1.5 cups sugar and 3/4 cup soy milk. It fills a 9” deep dish shell to the brim and takes 50” to cook. I left it in the oven to cool and set and served with whipped cream at room temp. It was delicious. Lemon rind is not necessary.
No I didn’t, & yesi want to make it agsin
Followed recipe, except didn’t have milk (subbed in half and half), and the pie was delicious.
I added more corn meal 3tsp and more fresh lemon juice. I cooked my pies at a lower temperature and cooked them longer. Perfect pies but I didn’t get a chance to take pictures
not as good as betty crockers recipe. also of not as deviant…
Turned out great! Made exactly like written
I made this following directions. It made one deep pie had to bake it 40 minutes longer. I never had it before but my husband and I really liked it. Nice lemon flavor creamy and light. Will be making it again. ??
I did not know it was to be refrigerated to make it firm. Thus after first cut of a piece I did. After this….superb!
Have never made a home made lemon chess pie until tonight. Followed the recipe pretty closely because of the reviews. Reduced the sugar by 1/3 c. but think 1/2 c. reduction would bring out the lemon flavor more. Also, had a deep dish pie crust that I did not thaw and it cooked perfectly including the edges. There is to much liquid so next time I’ll reduce the quantity of milk by half (I used fat free half and half because it’s what I had.) Also, even though the photo shows a more custard type layer at the top I didn’t expect that and was looking for a more smooth consistency throughout. Going to refrigerate and let it firm up some. This needs to bake the day before you need it. The flavor was nice lemony but very sweet.