Meyer Lemon Chess Pie Recipe

Meyer Lemon Chess Pie Recipe

[Photograph: Carrie Vasios]

The humble Chess Pie gets a seasonal update with floral Meyer lemons.

Note: Make sure to use a regular, not a deep dish pie plate for this pie.

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  • Yield:serves 8
  • Active time: 20 minutes
  • Total time:60 minutes plus 3 hours chilling


  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate
  • 4 eggs
  • 1 1/2 cups (about 10 1/2 ounces) sugar
  • 1/2 cup Meyer lemon juice from about 5 Meyer lemons
  • 1 tablespoon cornmeal
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon salt
  • 10 ounces (1 1/4 cups) heavy cream, chilled (optional)


  1. 1.

    Adjust oven rack to middle position and preheat oven to 350°F. In a large bowl, beat eggs with an electric mixer until light and creamy, about 3 minutes. Add sugar and beat another 2 minutes. Add lemon juice, cornmeal, butter, and salt and beat until well combined. Pour into prepared pie shell.

  2. 2.

    Bake pie until golden on top and a cake tester inserted into the middle of the pie comes out clean, about 40 minutes. Check pie halfway through baking: If getting too dark, cover with tinfoil for remaining time. Let cool to room temperature on a wire rack, then cover and chill in refrigerator for at least 3 hours.

  3. 3.

    When ready to serve, place heavy cream in a small bowl and whip until soft peaks form. Dollop each slice of pie with whipped cream, if desired.