Meyer Lemon Chess Pie

Meyer Lemon Chess Pie

Alex spent hours and hours painting the baby’s nursery over the span of about three weekends. This is our first house so we have no experience with DIY. He did such a good job for his attempt. He’s so meticulous with everything he does. He’s basically the opposite of me!

Meyer Lemon Chess Pie

I made this pie for him since he wouldn’t let me help him paint. I’ll do a nursery tour soon so I can show off his handy work. At this point I’m writing a few posts in advance so we could technically still be waiting for the little peanut to arrive 🙂

Meyer Lemon Chess Pie

This is one of my favorite pies. I’m not huge on fruit pies but Alex is. This time I compromised and made one with lemons, which I love. I used Meyer lemons so next time I would decrease the sugar a little. This time I used the quick no roll King Arthur pie dough with vegetable oil. I was pretty impressed with it’s crispness.

Meyer Lemon Chess Pie

Yield: 1 9 inch pie

Meyer Lemon Chess Pie



3 cups AP flour

1 teaspoon salt

1 1/2 teaspoons sugar

1/2 teaspoon baking powder

2/3 cup vegetable oil

6 tbs cold water


2 cups sugar

1 tbs flour

1 tbs yellow cornmeal

4 eggs

1/4 cup milk

1/4 unsalted butter, melted

2 tbs lemon zest

1/3 cup fresh lemon juice (4-5 Meyer lemons)


  1. Preheat the oven to 375 F. Make the crust. In a medium bowl whisk together the flour, salt, sugar and baking powder. Pour the oil and water over and stir with a wooden spoon until combined. Add more water if necessary. Divide in half and press into a 9 inch pie plate (save the other half for another pie).
  2. Make the filling. In a large bowl whisk together the sugar, flour and cornmeal. Whisk in the eggs, milk and melted butter. Stir in the zest and juice.
  3. Pour the filling into the prepared pie plate. Cover the edges with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes. Refrigerate overnight. Serve at room temperature or slightly warm.

adapted from Food Network and King Arthur Flour

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