It's easy! It's so good! Especially for those who love lemon, this is a filling that meets that tart-sweet-rich need all at once. It won a blue ribbon in the "other pies" category at the state fair in 2011 for my pal, Havens.

Very Lemon Chess Pie

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  • Prep Time: 15 minutes plus crust
  • Baking Time: 45-60 minutes
  • Serves: 7
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Very Lemon Chess Pie


  • 9" unbaked pie shell 
  • 6 T. melted butter 
  • 3/4 c. fresh lemon juice 
  • 1/2 t. salt 
  • 1 2/3 c. sugar 
  • 1 T. cornmeal 
  • 1 1/2 T. cornstarch 
  • 5 eggs


  1. Blend the dry ingredients in a medium bowl.
  2. Stir the melted butter into the sugar mixture to blend well.
  3. Stir in the lemon juice.
  4. Whisk the eggs lightly, then whisk them into the sugar/lemon mixture.
  5. Pour into pie shell
  6. Bake at 375 for 45-50 minutes or until filling is almost set.

See notes about "tenting," below.

Baker’s Notes and Tips and Tricks

I turned the oven down to 360 after 15 minutes, and used a crust protector after just 30 minutes to keep it from getting too brown. I made a "tent" of aluminum foil and used that once the top was a dark golden brown. You may need to bake it a total of 55-60 minutes.

Very Lemon Chess Pie

Recipe Originated from


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