Best Easy Lemon Chess Pie Recipes

Easy Lemon Chess Pie image

Provided by Wineaux

Categories Pie

Time 31m

Yield 6 serving(s)

Number Of Ingredients 6

Steps:

Cut lemon in cubes and remove seeds (Do not peel!). Cut margarine in small pieces.
Place all ingredients in blender and blend thoroughly (about 2 minutes).
Pour into unbaked 9-inch pie shell.
Bake at 325 degrees for 25 minutes.
Delicious with or without whipped cream.

Nutrition Facts : Calories 238.6, Fat 9.4, SaturatedFat 5.4, Cholesterol 90.8, Sodium 78.8, Carbohydrate 38.2, Fiber 0.9, Sugar 33.5, Protein 2.8

Easy Lemon Chess Pie Recipe image

Provided by @MakeItYours

Number Of Ingredients 8

1 9-inch pie shell, at room temp
1 tbsp cornmeal
1 ½ tbsp cornstarch
1 2/3 cups sugar (330 g)
½ tsp salt (optional)
6 tbsp unsalted butter (melted)
¾ cups lemon juice
5 large eggs (at room temperature)

Steps:

Heat the oven to 400° F (205° C).
Using a fork, prick the bottom and sides of the pie crust. Bake for about 10-11 minutes or until slightly golden brown. Let it cool before adding the filling.
Meanwhile, prepare the filling. Whisk together cornmeal, cornstarch, sugar, and salt until you see no more lumps. Then whisk in the melted butter, lemon juice, and eggs for about 2 minutes or until homogeneous and bubbly.
Make sure to whisk the eggs well because you don't want to taste the eggs in the baked pie.
Pour the filling into the cool pie crust and decrease the oven temperature to 375° F (190° C).
Place the pie onto a large baking sheet and bake on the middle rack of the oven for 45-50 minutes, or until the filling is set and golden brown.
If the pie crust appears to be browning too much, place a foil ring around the edge of the pie crust.
Let the pie cool completely on a rack. Chill in the fridge for a few hours before slicing. This will allow the filling to set well.