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
Lemon Chess Pie with Coconut Oil Pie Crust
Ingredients
- 5 medium lemons* You can use Meyer lemons or regular lemons in recipe
- 5 large eggs
- 2 cups sugar
- 9 inch pie crust Coconut Oil Pie Crust recipe here
Instructions
- 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.
- 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.
- *Prepare pie crust now if you're making a homemade crust.
- Allow eggs and sugar mixture to come to room temperature before mixing pie ingredients.
- Preheat oven to 375 degrees.
- Prepake pie crust 15 minutes. Remove from oven and allow to cool while you mix the filling ingredients.
- 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.)
- In the bowl of an electric mixer, beat eggs until light and foamy. They'll become a lighter yellow.
- Add lemon sugar mixture to bowl with eggs and beat on medium speed 2 minutes.
- Pour into prepared pie crust.
- Bake at 375 degrees 35 to 40 minutes until center is set, top of pie is golden and crust is browned.
- Allow to cool before slicing. Store pie in refrigerator up to 1 week.
Notes
Nutrition
More Pies I’ve made.
For more scrumptious recipes, fun projects, and exciting news, subscribe to Call Me PMc
Facebook, Twitter, Pinterest, Google+, Bloglovin’
Sags says
Thank you so much Paula for this recipe! It was absolutely superb also I hate it when my kids are home well they are in college so I don’t care time to get there own houses if you know what I mean😝
Ball says
Great your site.
When i view your article and view your site have good.
I like your site.
I have feel good in your content the best.
thanks for this nice information.
Marly says
Lemon desserts are the best!
Paula says
I agree, Marly! Thanks for stopping by!
Cathy@LemonTreeDwelling says
This pie looks and sounds delicious, Paula! I totally hear you about how hard it is to focus on blogging when the kiddos are around….I always have a little one at home but it is even harder when the older ones have off school. Like you said, though, so fun to have them home!!
Cindy @ Hun... What's for Dinner? says
I absolutely love lemon chess pie. Thanks for sharing at Simple Supper Tuesday.
Kelly says
I love lemon desserts, they are one of my favorites 🙂 This pie sounds fantastic, especially with the coconut oil pie crust! Thanks for sharing and hope you enjoy the rest of the weekend!
Paula says
Thank you Kelly! Hope you’ve been enjoy NNIB, it gets crazy sometimes, but those girls have been so helpful to me!
Viviana@bonheurcuisine says
“Chapeau” Paula! I loved this combination. Lemon custard is one of my weaknesses and the combination with this amazing crust is superb! Happy Valentine´s Day!
Cindy Eikenberg says
Paula, you know how much I love lemon and this looks absolutely perfect!! Thanks for sharing the recipe – pinning and sharing! Happy Valentine’s Day and have a wonderful day!
Paula says
I love lemon too, Cindy, probably more than chocolate. People look at me strange when I say that! Thanks for visiting and sharing!