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Lemon Chess Pie

Lemon Chess Pie
Mollie Cox Bryan

Prep 10 mins
Cook 45 mins
Total 55 mins


  • 1/2 recipe Vinegar Pie Crust rolled out
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon cornmeal
  • Juice of 1 1/2 lemons


  • Preheat the oven to 350° F (180°C). Line a 9-inch pie plate with the rolled-out Vinegar Pie Crust. (For a particularly crisp crust, consider parbaking the crust per the instructions in the pastry recipe.)
  • Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time. Then stir in the cornmeal, followed by the lemon juice, mixing just until combined. Pour the filling into the crust.
  • Bake the pie for 35 to 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.