Lemon Chess Pie

Lemon Chess Pie // take a megabite

I’m going to be honest. I picked out this pie, but my mom made it while I perused our music options. I did zest a few lemons and totally complimented her on her crust skills. I also made the whipped cream, but my mixer did most of the work. We both ate this pie like total champs.

Lemon Chess Pie // take a megabite

My mom said she was going to make this pie when she got home from her visit. She has California lemons with this pie’s name ALL over them. And did you know that this filling comes together so quickly? I know because I watched my mom whisk her life away. It’s especially simple to make when someone else makes it, but I see this in my future plenty. I have half a pie left in the fridge that’s been calling my name since finishing the previous slice.

Lemon Chess Pie Bite // take a megabyte

Lemon Chess Pie (makes 1 large or 4 small)
Recipe from Farm Journal’s Complete Pie Cookbook


pie –

  • one 9-inch bottom crust (recipe below)
  • 1 1/2-2 cups sugar
  • 1 T flour
  • 1 T cornmeal
  • 4 eggs
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 4 T lemon zest, or zest from 5-7 small lemons
  • 1/4 cup lemon juice

whipped cream –

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar, or to taste
  • 1 t vanilla extract
  • 4-5 blackberries pressed through a fine mesh strainer


  1. Preheat your oven to 375F. Make pie crust below. Combine sugar, flour, and cornmeal in large bowl. Whisk lightly to mix. Add eggs, butter, milk, lemon zest, and juice. Beat with an electric hand mixer until smooth and blended. Divide between 4 mini pie crust lined pie pans or one large pie-crust lined  pie pan. Bake for 35-45 minutes, or until top is golden brown.
  2. Meanwhile, make whipped cream by beating together the heavy cream, powdered sugar, and vanilla until soft peaks form. Stir in blackberry juice. Serve pie warm topped with blackberry whipped cream and additional berries.

Single Crust for one 9 inch pie or 4 minis
Adapted from Farm Journal’s Complete Pie Cookbook


  • 1 cup flour
  • 1/2 t salt
  • 6 T cold butter, cut into pieces
  • 2-3 T ice water


  1. Combine flour and salt in a mixing bowl. Cut in butter using a pastry blender or 2 forks until mixture is the consistency of coarse cornmeal or tiny peas. Sprinkle cold water over dry mixture 1 tablespoon at a time, tossing mixture lightly and stirring with a fork. Add water each time to the driest part of mixture. Continue stirring with a fork. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky.
  2. Roll out and press into a 9″ pie plate or divide between 4 mini pie plates. Set aside to to fill.

YAY! Click HERE for a printable pdf of the recipes above.

Post Preview // take a megabyte

We also made cookies this weekend. Here’s a preview!

26 thoughts on “Lemon Chess Pie”

  1. There’s just something about having your mom make you something! You and your mom know what’s up in the kitchen. My mom is making her famous sweet and sour meatballs for me next weekend and I can’t wait 🙂

  2. I’m definitely someone that would rather have pie that’s been made for me, but maybe this is a good one to practice my crust skills? Sounds amazing!

  3. just wanted to give you a heads up you forgot to include how much sugar to put in the pie filling – i found a similar recipe that said to use a cup and a half, which is what i used, and it turned out delicious.

    1. Shucks! Thanks for letting me know, Danielle. It’s corrected now. The recipe has 2 cups of sugar, but I’m excited to know that 1 1/2 was enough! <3

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