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This is another photo of the Old Fashioned Lemon Chess Pie with a slice out and it is turned so you can see the inside of the pie
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5 from 1 vote

Old Fashioned Lemon Chess Pie

Old fashioned delicious summery lemon chess pie (perfect even if it isn't summer!)
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: lemon chess pie, lemon pie
Servings: 8 servings
Calories: 220kcal
Author: Loaves and Dishes


  • 1 store bought pie crust I use the ones in the refrigerated section that are near the canned biscuits usually - Pillsbury brand.
  • 2 Cups Sugar
  • 3 Tbs cornmeal
  • 1 Tbs all purpose flour
  • ¼ tsp salt
  • 4 large eggs - beaten well
  • ¼ Cup unsalted sweet cream butter - melted and cooled
  • ¼ Cup evaporated milk
  • The zest of one lemon
  • The juice of 3 lemons about ¼ cup juice


  • Preheat the oven to 350 and move one of the racks to the lowest setting.
  • Line a 9 inch shallow pie plate with the refrigerated pie crust and crimp the edges.
  • In a medium bowl, whisk together the sugar, cornmeal, flour and salt until well mixed.
  • In a small bowl, beat the eggs, whisk in the melted and cooled butter, evaporated milk.
  • Zest one lemon before cutting all three in half and squeezing the juice out into a separate bowl. Pour the juice through a fine sieve to remove any seeds and pulp.
  • Add the zest and the lemon juice to the egg mixture. Add all of the egg mixture including the lemon juice and zest into the medium sized bowl that contains the sugar mix. Mix well.
  • Pour the mixture into the pie shell and bake in the oven with the rack set at the lowest setting. Bake for 35 - 45 minutes. The pie is done when you jiggle the sides of the pie plate and the middle is only a little jiggly and the top is browned.


To make this as light and airy as possible, make sure to mix the ingredients well, especially the eggs. 
Never add eggs to a hot mixture, always temper the eggs first. 


Calories: 220kcal