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Cheryl's Lemon Chess Pie
Cheryl's Lemon Chess Pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
220 minutes
Classic Southern lemon chess pie with a perfect balance of sweet and tart flavors, a timeless addition to your holiday spread.
Ingredients:
  • 1 refrigerated pie crust (such as Pillsbury®)
  • 4 extra large eggs
  • 2 small lemons, juiced
  • 2 cups white sugar
  • 0.5 cup unsalted butter, at room temperature
  • 0.5 cup whole milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons corn muffin mix (such as Jiffy®)
  • 0.25 teaspoon salt
Instructions:
  • Preheat the oven to 350°F (175°C) for a perfectly baked dish.
  • Allow the pie crust to sit at room temperature for 10 minutes.
  • Carefully unfurl the crust onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust, being careful not to apply too much pressure. Transfer the crust into a 9x5/8-inch glass deep-dish pie plate, ensuring it lies flat on the bottom. Gently shape the sides and pinch the top edge to form the crust without stretching it. Chill in the refrigerator.
  • Using an electric mixer, beat eggs and lemon juice until fluffy. In a separate bowl, cream together sugar and butter until smooth. Combine the sugar-butter mixture with the eggs and mix for 1 minute. Add milk, flour, corn muffin mix, and salt, beating until just combined. Pour the batter into the pie crust.
  • Bake in the preheated oven for 50-60 minutes until the center is slightly browned, set, and doesn't jiggle. Let it cool completely on a wire rack for 20-30 minutes, then refrigerate for at least 2 hours.

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