Classic Lemon Chess Pie

  • Yield 8 servings

Whip up this zesty dessert in no time!


6 egg yolks
1 cup sugar
1 cup whipping cream
2 teaspoons cornmeal
1/4 cup fresh lemon juice
1/2 cup melted butter
1 1/2 tablespoons flour
1 unbaked (10-inch) pie shell


  1. Beat the egg yolks and sugar in a mixer bowl until thick and pale yellow.  Add the whipping cream, cornmeal and lemon juice and mix well.  Stir in the butter and flour.  Spoon into the pie shell.  Bake at 300F for 30 minutes or until the center is set.  Cool on a wire rack.  Chill, covered, until serving time.

Recipe reprinted with permission from the Junior League of Wilmington’s Seaboard to Sideboard (the Junior League of Wilmington, North Carolina, 1998).



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