Lemon Chess Pie

Submitted by:
Source: "Mary Engelbreit`s..."

Preparation time: 10 min.
Cooking time: 40-45 min.

Difficulty: Easy - for beginners
Serves: 8-10


Pie pastry
1 1/2 cups sugar
3 large eggs
1 tablespoon all-purpose flour
Pinch of salt
6 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice


Position a rack in the lower third of the oven; preheat the oven to 350 F.

On a lightly floured surface, roll out the dough to a 12 1/2-in round. Fit it into a 9-in pie plate. Trim the edges of the dough, leaving a 1/2-in overhang. Fold the excess dough under itself and crimp the edges. Refrigerate.

Make the lemon filling. In a large bowl, beat the sugar and eggs until well blended. Beat in the flour and salt. Add the melted butter, lemon zest, and lemon juice, beating to mix well. Pour the filling into the pie shell.

Bake the pie for 40-45 minutes, until the top is golden brown and the filling is set. Let the pie cool completely. Serve at room temp.

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