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Lemon Chess Pie

Smooth and buttery filling with a bright, tart lemon flavor, housed in an all butter pie crust. The filling is as simple as whisking a few ingredients together and it’s fairly easy enough to tell when it’s done.
Prep Time 30 minutes
Cook Time 45 minutes
Servings 1 9 inch pie

Ingredients

  • One Pie Crust half of this recipe
  • 300 g or 1 ½ cups fine granulated sugar add 2-3 tablespoons more sugar if you prefer a sweeter filling
  • Zest of 4-6 large lemons
  • ¼ tsp fine sea salt
  • 5 large eggs at room temperature
  • 87 g or 6 tablespoons butter unsalted and melted
  • 2 tablespoons tapioca starch or tapioca flour can substitute with cornstarch
  • 2 teaspoons pure vanilla extract
  • 180 g or ¾ cups freshly squeezed lemon juice

Instructions

  • Shape & bake the premade pie crust
  • Pie crust should be premade and had at least 2 hours in the fridge before rolling it out.
  • On a floured surface, roll out the pie crust until it’s about 11-12 inches wide (a couple of inches larger than your pie pan).
  • Lift the crust and drape it over the pie pan. Press it into the bottom edges of the pan. Trim the crust so it has even edges, leaving a half of an inch overhang. Fold the pie crust under itself then crimp the edges or use a fork to press it into the top sides of the pan. Let the crust chill in the fridge for about 10 minutes.
  • Preheat the oven to 375 F.
  • Cover the pie crust with foil or parchment paper and place pie weights or dried beans in the center. Bake the covered crust for 25 minutes.
  • While the crust is baking…

Make the lemon filling

  • Pour the sugar into a large bowl, zest the lemons over it. Rub the zest into the lemons using your fingers, this helps release the oils.
  • Add the eggs and salt, and whisk very very well - for a full minute. Add the melted butter, and vanilla, then whisk very well.
  • Juice the lemons so you have 170g or ¾ cup freshly squeezed lemon juice. Pour it into the mix and whisk well. Add the tapioca flour and whisk the mixture until you can’t see any unmixed starch.
  • When the crust is done pre-baking, lower the oven temperature to 350 F. Remove the foil/parchment paper and pie weights. Pour the filling into the crust. Try to poke the larger bubbles with a fork or a toothpick.
  • Bake the pie on the middle rack for 35 minutes, until the center doesn’t wobble too much when the pan is gently shaken.
  • Let cool on the counter for an hour. Serve warm, or set in the fridge to serve later. The pie will keep for 3-4 days in the fridge.

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