For some reason this delicious sweet is almost unknown today.
Ingredients
Serves 6
Step 1
Cream the butter and sugar and add the egg yolks one at a time. Beat thoroughly after each addition. Blend in the grated lemon rinds, the salt and the lemon juice. Fill the pie or tart shells and bake in a 350°F. oven for 25-30 minutes.
Step 2
NOTE: Chess pies are really best made as individual tarts.
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Reviews (14)
Back to TopThe chess pie seems like a primordial pie. It's such a simple recipe and is really nothing more than eggs, butter and sugar. All other pies spring from this.
dennispierce8783
12/14/2015
If Can Find Meyer Lemons, Please USE! Best For Juice & Less Acid Taste Than Usual Sized Lemons. My Grand Mother Made TWO PIES w/ONE MEYER LEMON JUICED.Gosh,My Memories Of This Feat Was/Are Wrapped In Her Rose Water Perfume.Hand Made Pie Crust & Best Pie{s} Family Ever Tasted~Bar None.Her Own Meyer Tree That Gave Branch Heavy Laden Orbs Of Fruit.
clicquet
VA.
6/2/2012
To those who did not like this must have done something wrong...this is an excellent "tart" and one I use in my restaurant, with rave reviews.
klukie
austin,tx
10/2/2008
i went with others' recommendations: bake in glass pie pan use 3 whole eggs add 2 TBL of white cornmeal additional zest, fantastic!
twangganger
san antonio
4/20/2008
My mother used to make this. After trying it, I called her, because it didn't quite taste the same. She puts in 1/4 cup of fresh lemon juice and two tablespoons of white cornmeal (the cornmeal is what I was really missing. It adds a nice texture to the pie.
Anonymous
Chicago, IL
1/29/2007
I have made this type pie for years, I use my grandmothers recipe. Although somewhat different it makes an excellent pie. Use 1 1/2 cups sugar, 1/2 stick butter, 3 eggs, 1-T flour 1/4 cup buttermilk and 1-T flavoring. I use lemon or coconut, both are excellent. Bake at 350 for 30 to 40 minutes. Knife stuck into center, comes out clean...pie is done. This pie can be served slightly warm or ice cold.
joyces1
Gaylesville, AL
12/8/2004
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Anonymous
6/27/2004
I expected a custard-like pie and what I got was an over-sized lemon square. A grainy and soupy one at that. I definitely would not make this recipe again.
Anonymous
Portland, ME
11/29/2002
Do not make this recipe without two changes: use 3 whole eggs, not yolks, and add 2 tablespoons of corn meal. Otherwise it does not set properly. Epicurious needs to change this recipe.
Anonymous
Laurel, MD
11/28/2002
Excellent!! Use fresh lemon, and trust the recipe (it will puff some while cooking, and it looks undone after 30 minutes but it will cool and refrigerate to the perfect texture). Melts in your mouth!
Anonymous
pasadena, md
3/13/2001
My family is fond of this type of dessert. We like its tart sweetness.
Clarice
West Texas
2/28/2001
This pie tasted great, but it had me in knots! I was serving it for company, and the 25-30 minute baking time is just not long enough. I wound up baking it for almost an hour. I would definitely not make this again.
Anonymous
Durham, North Carolina
1/4/2001
This pie tasted great, but it had me in knots! I was serving it for company, and the 25-30 minute baking time is just not long enough. I wound up baking it for almost an hour. I would definitely not make this again.
Anonymous
Durham, North Carolina
1/4/2001
I made this pie for the first time and took it to a family gathering. It was a big hit! It's very rich though, so cut in small pieces.
Anonymous
Ann Arbor, MI
7/3/2000
This simple southern treat remains my personal favorite.
Anonymous
Tx
11/21/1999
