Lemon Chess Pie

Smooth, custardy, tangy and sweet, this Lemon Chess Pie is made with the classic recipe then topped with lemon curd for the best Chess Pie!

Where did the Name Chess Pie Come From?

Chess pie is a well loved Southern recipe. The original recipe actually originates from England though. There are different stories about where the name came from, but we will never really know the truth of it.

Some think the name originated because in England this pie could be kept unrefrigerated in a pie chest. Over time the name “chest pie” evolved to “chess pie”.

When I first learned about Chess Pie while visiting in the United States though, the story I was told, and absolutely love, is that the name came about after a woman was asked what kind of pie it was. “It’s jes’ pie” was her answer, and that became the name of the pie. Chess pie. So cute!

Chess Pie isn’t really well known here in Canada, instead we have French Canadian Sugar Pie (Tart au Sucre) which is pretty near identical to Chess Pie. The main difference is that Tart au Sucre contains no cornmeal, and is typically sweetened with brown sugar or maple syrup.

Chess pie, like other Sugar Pies, is a pantry staple pie, made with basic pantry ingredients that can be found in most kitchens.

What does Lemon Chess Pie Taste Like?

Lemon chess pie is very rich, intensely sweet and super tangy. The filling tastes like lemon curd with a texture similar to lemon bars. Smooth and custardy, tangy and sweet, it’s pretty perfect.

I’ve taken the traditional Lemon Chess Pie to a whole other level by smothering the whole thing with fresh lemon curd. So yum!

How to Store Lemon Chess Pie

Lemon Chess Pie is meant to be served room temperature, and can be stored that way too. The high sugar content prevents the pie from going bad. Because we are adding Lemon Curd to the pie, this version needs to be refrigerated, then brought to room temperature about 2 hours before serving.

Just cover tightly with plastic wrap or store it in an airtight container in the fridge for up to 4 days.

Can you Freeze Lemon Chess Pie?

Chess pie freezes really well.

After chilling, slice the pie into individual servings, then placing the pie in an airtight container, with pieces of parchment or wax paper separating the pie slices to keep them from sticking to each other.

Thaw on the counter overnight then serve.

About the Ingredients for Lemon Chess Pie

Pie Crust – Use a ready-made deep dish pie crust, or your own favourite pastry recipe.

Sugar – Use granulated white sugar here.

Cornmeal – You can make Lemon Chess Pie with no cornmeal if desired. The cornmeal acts like a thickener. To counter leaving it out, add less lemon juice and go for more lemon zest. You may need to add a little more flour to get it just right.

Flour – The flour is also here as a thickener.

Eggs – Use room temperature eggs,

Butter – Just salted butter here.

Lemons – Half a cup of lemon juice requires about 3-4 medium lemons. Don’t skip the zest, it gives the best lemon flavour!

Lemon Curd – You can use premade lemon curd of your favourite lemon curd recipe.

Crustless Lemon Chess Pie

You can make any chess pie without the crust if you love just the filling or want to cut down on some of the carbs.

Simply pour the lemon filling into a well greased pie dish and bake according to the directions below..

Looking for more Lemon Dessert Recipes?

Check out some of my other favourite recipes for lemon desserts:

Whipped cream cheese frosting & fresh blueberries fill this Blueberry Lemon Cake Roll (Swiss Roll) a delicious dessert that gets rave reviews!

This Easy Lemon Fudge Recipe is a simple and super quick lemon dessert; this quick fudge is bursting with fresh and zesty lemon flavour.

This easy Cherry Lemonade Bars recipe results in a sweet but tart bar smothered in a cherry flavoured glaze. A new favourite dessert bar!

How to Make Lemon Chess Pie

Yield: 6-8 Servings | Prep Time: 10 Mins | Cook Time: 35 Mins

Ingredients:

1 ready-made deep dish pie crust
1-1/2 cups sugar
1 tbsp cornmeal
1 tbsp all purpose flour
3 large eggs
3 tbsp melted butter
1/2 cup lemon juice
zest of one lemon
1 cup lemon curd

Instructions:

Bake ready made pie crust according to package directions.
Remove and set to the side.
Preheat the oven to 375 degrees
In a large bowl combine sugar, cornmeal, flour, and eggs.
Mix to combine using a whisk.
Stir in melted butter, lemon juice, and lemon zest.
Mix well to combine.
Pour the lemon mixture into the prepared pie crust, spread evenly.
Bake for 35 minutes or until filling is set.
Remove from the oven and allow to cool for 2 hours on a wire rack.
Top with lemon curd.
Place into the refrigerator to chill for 2 hours.
When chilled, top with whipped cream.
Enjoy!