Lemon Chess Pie with Coconut Oil Pie Crust
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Tangy Delight: Lemon Chess Pie Recipe
If you’re a fan of citrusy goodness with a hint of sweetness, then get ready to indulge in Lemon Chess Pie. This classic dessert is like a sunny day captured in a pie crust, with its vibrant lemon flavor that’s both refreshing and comforting.
I made this pie while the boys were out of school for Christmas vacation. As difficult as it is to stay focused and complete blogging while they’re at home, I really enjoy them being home all day. They really do get along great together. I mean, they have their moments of disagreement, but for most of the time, they get along great.
My desk and computer are at the top of our stairs between their rooms. They are always in Lincoln’s room. (Ryder doesn’t like anyone in his room—that’s a whole topic of discussion itself!) While working, Ryder says, “Lincoln, cross everything except your eyes!”
WHAT?!?!
lol, it took me a second to realize what he said.
Ryder continues, “Now, what have you crossed?” and starts naming off: legs, toes, arms, fingers…
I just giggled to myself. Isn’t it funny? So apparently, Lincoln crossed more than Ryder did because Ryder had to give up playing the DS!
Boys!
Lemon Chess Pie
Imagine a pie like zesty lemonade but with a creamy, custard-like texture that melts in your mouth. The filling is tangy yet balanced with just the right sweetness, creating perfect flavor. Each bite is a delightful contrast of tart lemon and buttery pie crust, leaving you craving more.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- lemons. You can use Meyer lemons or regular lemons
- large eggs
- sugar
- 9-inch pie crust. Coconut Oil Pie Crust recipe here
Lemon Chess Pie Cooking Tips:
- Choosing Your Lemons: Whether you opt for Meyer lemons or regular lemons, make sure they’re ripe and juicy for the best flavor.
- The Perfect Pie Crust: A Coconut Oil Pie Crust adds a subtle coconut flavor that complements the lemon filling beautifully. Make sure to blind bake the crust before adding the filling to ensure a crisp bottom.
- Creamy Filling: Whisk the eggs, sugar, and lemon zest until smooth and creamy. Be sure to use fresh eggs for the best results.
- Baking Time: Bake the pie until the filling is set but still slightly jiggly in the center. It will continue to set as it cools.
- Chilling: Allow the pie to cool completely before slicing to achieve clean, neat slices. For an extra touch, serve it chilled with a dollop of whipped cream or a sprinkle of powdered sugar.
Frequently Asked Questions:
Can I use bottled lemon juice instead of fresh lemons?
I do not recommend bottled lemon juice for this pie.
Can I make the pie crust ahead of time?
Absolutely! You can prepare the pie crust dough ahead of time and refrigerate it until ready to use. Just make sure to let it come to room temperature before rolling it out.
How long will the pie last?
This pie is best enjoyed within 2-3 days when stored in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh.
Can I freeze the pie?
Yes, you can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.
Conclusion:
Lemon Chess Pie is a timeless dessert that never fails to impress with its bright, citrusy flavor and creamy texture. Whether you’re celebrating a special occasion or simply craving a taste of sunshine, this pie is sure to hit the spot. With a few simple ingredients and easy-to-follow steps, you can create a homemade masterpiece that will have everyone coming back for seconds. So go ahead, slice into a piece of Lemon Chess Pie and savor the simple joys of life!
More recipes you’ll love
- Chocolate Chip Cookie Pie
- Apple Chess Pie
- Chocolate Chess Pie
- Melt in your Mouth Strawberry Buttermilk Pound Cake
- BUTTERMILK PIE
- Jalapeno Popper Dip Recipe
- OLD FASHIONED SUGAR PIE RECIPE
- Cinnamon Roll Pie
Lemon Chess Pie with Coconut Oil Pie Crust
Ingredients
- 5 medium lemon You can use Meyer lemons or regular lemons in recipe
- 5 large eggs
- 2 cups granulated sugar
- 9 inch pie crust Coconut Oil Pie Crust recipe here
Instructions
- Slice the lemons as thin as you can get them. I use a food processor. Don't worry about seeds or the peeling you're going to strain everything.
- Place lemon slices with peeling and seeds in a large bowl and add 2 cups sugar. Cover and allow to stand for 2 hours or up to 24 hours. Stir occasionally. I refrigerate after 2 hours if I'm not making it right then.
- *Prepare pie crust now if you're making a homemade crust.
- Allow the eggs and sugar mixture to come to room temperature before mixing the pie ingredients.
- Preheat oven to 375 degrees.
- Pre-bake pie crust for 15 minutes. Remove from oven and allow to cool while you mix the filling ingredients.
- Strain the lemons. Using the back of a spatula, press as much liquid through the strainer as possible. You'll have about 2 cups of a sweet lemon-flavored simple syrup. (You can discard the peel, pulp, and seeds at this point.)
- In the bowl of an electric mixer, beat eggs until light and foamy. They'll become a lighter yellow.
- Add lemon sugar mixture to bowl with eggs and beat on medium speed for 2 minutes.
- Pour into prepared pie crust.
- Bake at 375 degrees for 35 to 40 minutes until the center is set, the top of pie is golden, and the crust is browned.
- Allow to cool before slicing. Store pie in refrigerator for up to 1 week.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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Lemon desserts are the best!
I agree, Marly! Thanks for stopping by!
This pie looks and sounds delicious, Paula! I totally hear you about how hard it is to focus on blogging when the kiddos are around….I always have a little one at home but it is even harder when the older ones have off school. Like you said, though, so fun to have them home!!
I absolutely love lemon chess pie. Thanks for sharing at Simple Supper Tuesday.
I love lemon desserts, they are one of my favorites 🙂 This pie sounds fantastic, especially with the coconut oil pie crust! Thanks for sharing and hope you enjoy the rest of the weekend!
Thank you Kelly! Hope you’ve been enjoy NNIB, it gets crazy sometimes, but those girls have been so helpful to me!
“Chapeau” Paula! I loved this combination. Lemon custard is one of my weaknesses and the combination with this amazing crust is superb! Happy Valentine´s Day!
Paula, you know how much I love lemon and this looks absolutely perfect!! Thanks for sharing the recipe – pinning and sharing! Happy Valentine’s Day and have a wonderful day!
I love lemon too, Cindy, probably more than chocolate. People look at me strange when I say that! Thanks for visiting and sharing!