This Lemon Chess Pie is a deliciously refreshing dessert that’s just perfect for spring. It’s fruity and fabulous and would be a wonderful addition to your Easter dessert table too!
If you’re looking for a delicious, fruity little number for your dessert table this Easter, this Lemon Chess Pie is it guys!
Seriously, it’s one of the easiest pies ever to make and even easier if you use a frozen pie crust like I did. I know I should be all about homemade from scratch everything here at the BHK, but this girl sometimes goes all in for the shortcut.
What is a Chess Pie you ask?
Chess Pie is a classic southern dessert that’s made with flour, butter, sugar and eggs. The chess pie actually originated in England.
There are a few stories of why it’s called “chess pie”. One story is that it was called a “chest” pie, since it was made with anything found in your chest or pantry, and due to the Southern accent it turned into “chess.” Another story is that a woman who made the recipe called it “just pie,” which with the Southern accent, it turned into “chess” pie.
Lemon Chess Pie Ingredients
- single pie crust (not deep dish)
- granulated sugar
- all-purpose flour
- confectioners’ sugar
How to Make this Lemon Chess Pie
Simply take your pie crust out of the freezer and let it sit on the counter while you make your filling.
Your filling will be a combination of sugar, flour and salt that you’ll first stir together in the bowl of an electric mixer. Then with the mixer on low, you will add your eggs, one at a time, making sure to mix well after each addition. At this point you will raise the mixer speed to medium and mix until pale yellow and frothy.
Next up, you will add your butter, lemon zest and lemon juice and beat until blended. You’ll pour this mixture into your pie crust and bake for 45 minutes and then remove from the oven and let cool to room temperature.
I like to chill mine in the fridge until I’m ready to serve and just before serving I dust with some confectioners’ sugar.
So simple. So refreshing. Perfect for spring, summer and your holiday dessert table.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Lemon Chess Pie
I used a regular sized frozen pie crust from Pillsbury. Not a deep dish.
I removed the pie crust from the freezer and let it sit on the counter while I made the filling ingredients, then I poured the filling in and baked.
More Delicious Pie Recipes to Enjoy
- 1 regular size frozen pie crust, not deep dish
- 1 1/3 cup granulated sugar
- 2 Tbsp. all-purpose flour
- pinch of salt
- 3 large eggs, room temperature
- 3 Tbsp. unsalted butter, melted
- 1 heaping Tbsp. lemon zest
- 1/4 cup freshly squeezed lemon juice
- confectioners' sugar, for dusting
- Preheat oven to 325 degrees. Remove pie crust from freezer and set on kitchen counter while you make the filling.
- In the bowl of a stand alone mixture fitted with a paddle attachment, stir together sugar, flour and salt. With mixer on low, add eggs one at a time, making sure to mix well after each addition. Increase speed to medium and continue to mix until pale yellow and frothy. Add in butter, lemon zest and juice. Beat until well blended. Pour into crust and bake for 45 minutes. Remove from oven and cool to room temperature. Refrigerate until ready to serve, dusting with confectioners' sugar just before serving.
Adapted from The Southern Entertainer’s Cookbook