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Bright & Zesty Lemon Chess Pie

A delightful dessert featuring a creamy lemon filling nestled in a flaky crust, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 230
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 unbaked pie crust 1 unbaked pie crust (store-bought or homemade)
For the filling
  • 1 cup 1 cup granulated sugar
  • 3 large eggs 3 large eggs
  • 1 tablespoon 1 tablespoon lemon zest (about 1 lemon) Use fresh lemon zest for best flavor.
  • 1/4 cup 1/4 cup fresh lemon juice (about 2 lemons) Fresh juice is recommended.
  • 1/4 cup 1/4 cup milk
  • 1/4 cup 1/4 cup unsalted butter, melted
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 pinch Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Roll out your pie crust and place it into a 9-inch pie pan. Press it gently into the edges and trim any excess. Prick the bottom with a fork to prevent bubbling.
  3. In a medium-sized bowl, whisk together the sugar and eggs until well combined.
  4. Add in the lemon zest, fresh lemon juice, milk, melted butter, vanilla extract, and a pinch of salt. Whisk until smooth.
  5. Carefully pour the lemon filling into the prepared crust.
  6. Place the pie into the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
  7. Once done, let the pie cool at room temperature for at least 2 hours before slicing.

Notes

Store any leftover pie in the refrigerator for about 3-5 days. For longer storage, wrap tightly and freeze for up to 2-3 months. Defrost overnight in the refrigerator before serving.