Southern Lemon Chess Pie

Mother's recipe for my Dad's favorite pie! It's a lemon lover's dream. I often make these for Holiday gifts or potluck suppers. Show more

Ready In: 1 hr 15 mins

Serves: 8

Yields: 1 9inch pie

Ingredients

Advertisement

Directions

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

Most Helpful Review

I substituted Splenda for the sugar and this was still really yummy. Very tart, just awesome. See all activity

Did you Make This?

Tell us how it came out or how you tweaked it, add your photos, or get help.

Show Off

Dinner Daily Newsletter

Ever know exactly what to make after a hard day’s work? Us either. Take the guesswork out of dinner with these sure-fire meals, delivered right to your inbox.

Advertisement