Easy Lemon Chess Pie

  • Yield 8 servings

Traditional chess pie meets lemon for a tangy twist.


2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
4 eggs, beaten
1/4 cup melted butter
1/4 cup milk
1/4 cup lemon juice
Grated rind of 1 1/2 lemons
1 unbaked 9-inch pie shell


  1. Combine sugar, flour and cornmeal in bowl; mix with fork.  Add eggs, melted butter, milk, lemon juice and lemon rind; mix well.  Pour into pie shell.  Bake at 450F for 10 minutes.  Reduce oven temperature to 350F.  Bake for 30 minutes longer.

Recipe reprinted with permission from the Telephone Pioneers of America’s Calling all Cook, Three (the Telephone Pioneers of America, Alabama Chapter #34, Birmingham, Al., 1994).



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