How to Make Lemon Chess Pie: A Sweet and Tangy Delight

Lemon chess pie, with its bright, citrusy filling nestled in a flaky crust, is a classic Southern dessert that’s as comforting as it is delicious. This pie is perfect for any occasion, from a casual family dinner to a fancy holiday gathering. Its sweet and tangy flavor is sure to tantalize your taste buds, and the best part? It’s surprisingly easy to make! Today, I’m going to guide you through the steps to create this Southern charmer in your own kitchen.

Ingredients You’ll Need

For the crust, you can use a store-bought pie crust for convenience, or try your hand at my grandmother’s famous homemade recipe! Either way, here’s what you’ll need:

For the Crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into small pieces
• 1/4 cup (60ml) ice water

For the Filling:

• 1 cup (200g) granulated sugar
• 1/4 cup (30g) all-purpose flour
• 4 large eggs
• 1/2 cup (118ml) fresh lemon juice
• 1 tablespoon lemon zest (about 2 lemons)
• 1/4 teaspoon salt
• 1/4 cup (57g) unsalted butter, melted

Tools of the Trade

• 9-inch pie plate
• Mixing bowls (2-3)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Citrus juicer (optional, but helpful)
• Zester (optional, but helpful)

Lemon Chess Pie Ingredients

Let’s Get Baking!

Making the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the cold butter pieces to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add water: Slowly drizzle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overmix.
4. Chill the dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight). This will prevent the crust from shrinking while baking.
5. Roll and bake: Once chilled, roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to your pie plate, gently press it into the bottom and sides, and crimp the edges decoratively.
6. Blind bake (optional): For a crispier crust, prick the bottom of the dough with a fork a few times. Line the crust with parchment paper or foil and fill it with pie weights or dried beans to prevent puffing. Bake at 375°F (190°C) for 15 minutes. Remove the weights and parchment paper and bake for an additional 5-7 minutes, or until lightly golden.

Making the Filling:

1. Whisk together dry ingredients: In a large bowl, whisk together the sugar and flour.
2. Whisk in remaining ingredients: Add the eggs, lemon juice, lemon zest, salt, and melted butter to the sugar mixture. Whisk until everything is well combined and smooth.
3. Pour into crust: Pour the lemon filling into the prepared pie crust.

Time to Bake:

1. Bake: Bake the pie at 350°F (175°C) for 35-45 minutes, or until the filling is set around the edges and just slightly jiggly in the center. The center will continue to set as it cools.
2. Cool completely: Allow the pie to cool completely at room temperature before slicing and serving. This will allow the filling to fully set.

Perfectly Baked Lemon Chess Pie

Tips and Tricks for the Perfect Lemon Chess Pie:

• Zest carefully: Avoid grating the white pith of the lemon when zesting, as it can add bitterness to your pie.
• Don’t overbake!: The pie is done when the edges are set but the center is still slightly jiggly. It will continue to set as it cools.
• Blind baking the crust (optional): This helps to prevent a soggy bottom, especially if you’re using a homemade crust.
• Serving suggestions: Dust the top of the cooled pie with powdered sugar and garnish with fresh berries or a dollop of whipped cream for an extra touch of elegance.

FAQs

Q: Can I use bottled lemon juice?
A: While fresh lemon juice is always best for flavor, you can substitute bottled lemon juice in a pinch. If using bottled juice, choose one that is labeled as 100% lemon juice.

Q: My pie cracked on top. What went wrong?
A: Don’t worry, a few cracks are normal! Overbaking can cause more prominent cracking. To minimize cracking, make sure your oven temperature is accurate and avoid opening the oven door too frequently while baking.

Q: Can I freeze lemon chess pie?
A: Yes, you can freeze lemon chess pie! Wrap the cooled pie tightly with plastic wrap and then foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.

A Slice of Southern Goodness

There you have it! Your very own homemade lemon chess pie, ready to be enjoyed. This recipe is a delightful blend of sweet and tart, and it’s sure to become a family favorite. Remember, baking is a labor of love, so put on your apron, grab your whisk, and let’s get baking!

Don’t forget to share your baking adventures with us! Snap a picture of your beautiful lemon chess pie and share it with us in the comments below. We’d love to see your creations!