Go Back
A slice of lemon chess pie served with a dollop of whipped cream.
5 from 6 votes

Lemon Chess Pie

Brighten up your day with this zesty lemon chess pie! A perfect blend of tangy lemon and sweet flavors baked into a gluten-free crust.
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 8
Calories: 387 kcal

Ingredients

Optional topping

  • 1 Egg for egg wash, optional
  • 1 Tablespoons Water for egg wash
  • ½ teaspoon Salt for egg wash
  • Powdered Sugar optional

Instructions

  • Preheat the oven to 375 °F (191 °C).
  • Combine the sugar, cornstarch, cornmeal and salt in a large mixing bowl. Whisk together to mix.
    1 ¾ Cups (350 g) Sugar, 1 ½ Tablespoons (12 g) Cornstarch, 1 ½ Tablespoons (12 g) Gluten Free Cornmeal, ½ teaspoon (3 g) Salt
  • Add the eggs, melted butter, milk, lemon juice, lemon zest and vanilla. Use a handheld mixer to beat the ingredients until smooth.
    5 (280 g) Eggs, ¼ Cup (56 g) Vegan Butter, ¼ Cup (60 ml) Non Dairy Milk, ¼ Cup (60 ml) Lemon Juice, 4 Tablespoons Lemon Zest, 1 teaspoon Vanilla
  • If using an egg wash, combine the egg, water and salt together in a small bowl and beat well. Brush the egg wash over the edge of the pie crust.
    1 Egg, 1 Tablespoons Water, ½ teaspoon Salt
  • Pour the pie filling into the pie crust.
    1 Gluten Free Pie Crust
  • Place the pie on a baking sheet and bake on the lowest rack in the oven for 450-50 minutes. The pie will be done with the top is lightly golden brown and the outer edge is set while the center is a little jiggly.
  • Remove the pie from the oven and cool on a wire rack for at least 4 hours before slicing.
  • Dust the top of the pie with powdered sugar immediately before serving.
    Powdered Sugar

Notes

STORAGE: Wrap any uneaten pie and store in the refrigerator for up to 2 days.  Return to room temperature before serving.