Lemon Chess Pie

This bright and tangy lemon chess pie recipe is made with a creamy lemon custard filling and baked in a flaky crust.

You can use a store-bought pie crust or make a homemade one.

Combine sugar and lemon zest in a large mixing bowl. Rub the zest into the sugar to release the lemon oils. Add cornmeal, salt, and flour, then mix well to ensure no lumps.

Add the melted butter, heavy cream, and vanilla and stir until well combined.

Whisk eggs in a separate bowl with a fork to combine them. Add the eggs to the rest of the filling and whisk until everything is combined. Lastly, pour in the lemon juice.

Pour the filling into the crust.

Bake the pie in the preheated oven for approximately 35-40 minutes.

Let the finished pie cool right down to room temperature before serving. Dust with powdered sugar.

Yum! For the full recipe, see the link below!