Lemon Chess Pie

If you’re looking for a dessert that enhances any meal, then here it is:
Rick’s Lemon Chess Pie.

You’ll even impress yourself with the ease of assembly and baking.

Most of the time you’ll want to add a scoop of your favorite vanilla ice cream, and if you do, I’ll look the other way.

Download the PRINT FRIENDLY Lemon Chess Pie Recipe

Lemon Chess Pie by RICK DEES

Chef Note

Yield: Makes one 9-Inch pie

Prep Time: 20 Minutes

Crust Chill Time: 30 minutes

Total Time: 90 Minutes

2 green divider bars

Ingredients

Pie Crust

One double crust using
Rick’s #1 Pie Crust Recipe.
Use one crust, reserving the
second for later use.

Filling

1-1/2 cups granulated sugar
4 eggs
1/2 cup (1 stick) salted butter, melted
1 Tabelspoon distilled white vinegar
1 Tablespoon yellow cornmeal
1 teaspoon vanilla extract
5 Tablespoons milk
1/3 cup fresh squeezed lemon juice
1 heaping Tablespoon lemon zest, using smallest grate possible

2 green divider bars

Directions for Pie Crust

  1. Make pie crust according to directions.

  2. Roll out dough to fit pie plate, saving any remaining pie dough to use later. Chill for 30 minutes.

Directions for Filling

  1. Preheat oven to 350ºF.

  2. Combine sugar and eggs with a wire whisk, mixing well.

  3. Add melted butter, vinegar, cornmeal, vanilla extact
    and milk to the mixture, stirring well.

  4. Add lemon juice and zest. Stir well.

  5. Pour mixture into the prepared chilled pie crust.

  6. Bake at 35ºF for 40 minutes or until the center barely jiggles.

  7. Let pie set for one hour. This allows ample time for the pie to properly set before serving.

2 green divider bars

Chef’s Note

The filling will finish baking as it cools, so resist the temptation to leave the pie in the oven untl the filling looks fully set. Too much time in the oven can result in a cracked custard once the pie cools.

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Download the PRINT FRIENDLY Pie Crust Recipe PDF