Lemon Chess Pie with Coconut Oil Pie Crust

I made this tart Lemon Chess Pie with this Coconut Oil Pie Crust. It’s deliciously tart and silky smooth with only 4 ingredients (not including pie crust)! With the intense lemon flavor, it tastes like a lemon drop but in pie form and is definitely a drool-worthy dessert.

I made this pie while the boys were out of school for Christmas vacation. As difficult as it is to stay focused and get blogging completed while they’re at home, I really enjoy them being home all day. They really do get along great together. I mean, they have their moments of disagreement, but for most of the time they get along great.

My desk and computer is at the top of our stairs between their two rooms. They are always in Lincoln’s room. (Ryder doesn’t like anyone in his room, that’s a whole topic of discussion itself!) As I’m working, I hear Ryder say, “Lincoln, cross everything except your eyes!”

WHAT?!?!

lol, it took me a second to realize what he said.

Ryder continues, “Now, What do you have crossed?” and starts naming off: legs, toes, arms, fingers…

I just giggled to myself. Isn’t it funny? So apparently Lincoln crossed more than Ryder did because Ryder had to give up playing the DS!

Boys!

How would I describe this Lemon Chess Pie?

Tangy. Lemonade. Lemon drop. Candie peel.

Intense. same texture as egg custard , much like lemon squares

Print

Lemon Chess Pie with Coconut Oil Pie Crust

Prep Time

2 hrs

Cook Time

40 mins

Total Time

2 hrs 40 mins

 

You'll want to use really fresh lemons in this recipe. You'll get more juice from ripe, but not TOO ripe. *If you use Meyer lemons, you may want to use 6 or 7 instead of 5 because I find Meyer lemons don't have as much juice as a regular lemon does. Original recipe by Paula Jones for CallMePMc.com

Servings: 1 pie

Author: Paula Jones

Ingredients

• 5 lemons* You can use Meyer lemons or regular lemons in recipe
• 5 eggs
• 2 cups sugar
• 1 9 inch pie crust Coconut Oil pie crust or Never Fail Pie Crust

Instructions

1. Slice the lemons as thin as you can get them. I use a food processor. Don't worry about seeds or the peeling your going to strain everything.
2. Place lemon slices with peeling and seeds in a large bowl and add 2 cups sugar. Cover and allow to stand 2 hours or up to 24 hours. Stir occasionally. I refrigerate after 2 hours if I'm not making it right then.
3. *Prepare pie crust now if you're making a homemade crust.
4. Allow eggs and sugar mixture to come to room temperature before mixing pie ingredients.
5. Preheat oven to 375 degrees.
6. Prepake pie crust 15 minutes. Remove from oven and allow to cool while you mix the filling ingredients.
7. Strain the lemons. Using the back of a spatula, press as much liquid through the strainer as possible. You'll have about 2 cups of a sweet lemon flavored simple syrup. (You can discard the peel, pulp and seeds at this point.)
8. In the bowl of an electric mixer, beat eggs until light and foamy. They'll become a lighter yellow.
9. Add lemon sugar mixture to bowl with eggs and beat on medium speed 2 minutes.
10. Pour into prepared pie crust.
11. Bake at 375 degrees 35 to 40 minutes until center is set, top of pie is golden and crust is browned.
12. Allow to cool before slicing. Store pie in refrigerator up to 1 week.

Recipe Notes

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Nutrition Facts

Lemon Chess Pie with Coconut Oil Pie Crust

Amount Per Serving (8 servings)

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

More Pies I’ve made.

Apple Chess Pie

Cinnamon Roll Pie

Chocolate Chip Cookie Pie

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