Best 5 Southern Style Lemon Chess Pie Filling Recipes

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If you are looking for a delicious and easy-to-make Southern-style lemon chess pie filling, you have come to the right place. This classic Southern dessert is made with just a few simple ingredients and is sure to be a hit with your family and friends. The combination of sweet and tangy flavors in this pie is simply irresistible. We'll provide you with step-by-step instructions, ingredient lists, and tips to ensure that your lemon chess pie filling turns out perfect every time.

Here are our top 5 tried and tested recipes!

LEMON CHESS PIE



Lemon Chess Pie image

This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.

SOUTHERN LEMON CHESS PIE



Southern Lemon Chess Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

One 9-inch prebaked pastry shell
1/4 pound softened butter
1 cup sugar
3 large eggs
Grated zest of 2 lemons
1/3 cup lemon juice
1/3 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon cornmeal

Steps:

  • Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.
  • TIP: LEMON PEPPER
  • This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine.
  • LEMON BUTTER
  • Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.

SOUTHERN LEMON CHESS PIE



Southern Lemon Chess Pie image

Make and share this Southern Lemon Chess Pie recipe from Food.com.

Provided by 2Bleu

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

2 whole eggs, separated
1 cup granulated sugar
1 1/2 tablespoons all-purpose yellow cornmeal (can use white)
1/3 cup fresh lemon juice
1/4 cup butter
9 inches pie shells, pre-baked 10 minutes

Steps:

  • Preheat oven to 400 degrees. In small bowl, beat egg whites until stiff. Set aside.
  • In large bowl, cream together sugar, cornmeal, lemon juice, butter and egg yolks for 5 minutes or more until creamy.
  • Gently fold beaten egg whites into this lemon mixture. Gently pour filling into pie crust. Bake about 15 minutes or until top of pie begins to brown.
  • Reduce oven temperature to 300 degrees and bake an additional 25 to 30 minutes or more until pie is just set in the middle.
  • It should be a little jiggly, not runny, in the middle. Remove from oven and cool.
  • It can be refrigerated, but is best served at room temperature. Covered, this pie will keep unrefrigerated for up to 4 days.

Nutrition Facts : Calories 286.6, Fat 14.5, SaturatedFat 5.9, Cholesterol 61.8, Sodium 186.1, Carbohydrate 37.1, Fiber 1, Sugar 25.3, Protein 3.2

CHERYL'S LEMON CHESS PIE



Cheryl's Lemon Chess Pie image

A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.

Provided by Cheryl

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 3h40m

Yield 10

Number Of Ingredients 9

1 refrigerated pie crust (such as Pillsbury®)
4 extra large eggs
2 small lemons, juiced
2 cups white sugar
½ cup unsalted butter, at room temperature
½ cup whole milk
2 tablespoons all-purpose flour
2 tablespoons corn muffin mix (such as Jiffy®)
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Let pie crust come to room temperature for 10 minutes.
  • Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator.
  • Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust.
  • Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

Nutrition Facts : Calories 384.5 calories, Carbohydrate 53.3 g, Cholesterol 112 mg, Fat 18.1 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 223 mg, Sugar 41 g

LEMON CHESS PIE



Lemon Chess Pie image

Categories     Bake     Lemon     Pastry

Yield makes one 9-inch pie

Number Of Ingredients 6

1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
1/4 cup unsalted butter
1 1/2 cups sugar
3 eggs
1 tablespoon cornmeal
Juice of 1 1/2 lemons

Steps:

  • Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.
  • Melt butter in a saucepan over medium heat, then remove from the heat and stir in the sugar. Beat in the eggs, then stir in the cornmeal, and then the lemon juice. Pour the filling into the crust.
  • Bake for 35 to 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.

Tips:

  • For a flaky crust, use a combination of butter and shortening, and keep the dough cold while working with it.
  • To prevent the crust from shrinking, chill it for at least 30 minutes before baking.
  • When making the filling, whisk the eggs and sugar together until they are light and fluffy.
  • Stir in the lemon juice and zest gradually, to prevent the eggs from curdling.
  • Pour the filling into the prepared pie crust and bake until the filling is set and the crust is golden brown.
  • Let the pie cool completely before serving, to allow the filling to firm up.
  • Serve the pie with whipped cream or a scoop of vanilla ice cream.

Conclusion:

Southern-style lemon chess pie is a classic dessert that is perfect for any occasion. With its flaky crust and creamy, tangy filling, this pie is sure to please everyone. Follow these tips to make the best lemon chess pie you've ever tasted!

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