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Meyer Lemon Chess Pie and My First Crop

Recipe: Meyer Lemon Chess Pie

Summary: Fragrant with the heady aroma of Meyer lemons, this sweet and tangy comforting pie is a lemon-lover’s delight! Lemon Chess Pie is an American classic, and this is an outstanding version. 


  • Meyer lemons on a cakestand [1]1 9-inch prepared pie shell
  • 1 tablespoon cornmeal
  • 1 tablespoon flour
  • Pinch kosher salt
  • 1 ½ cups sugar
  • 2 teaspoons grated zest (from 2 Meyer lemons)
  • 4 eggs
  • 1/4 cup half and half (or milk)
  • 1/4 cup (4 tablespoons or half a stick) melted butter
  • 1/4 cup Meyer lemon juice


  1. Heat oven to 350 degrees.
  2. In a bowl, mix cornmeal, flour, salt, sugar and grated zest. Add eggs, one at a time, beating after each egg.
  3. Add half and half, butter and lemon juice and stir well. Mixture will appear to thicken slightly.
  4. Pour into prepared pie shell. Bake on bottom shelf of oven (so it is closer to the heating element) for 35-40 minutes. Center will be slightly jiggly when it is done.
  5. Remove from oven and cool on a rack.
  6. Serves 8.

Quick notes

Meyer lemon hanging on tree [2]You may substitute regular lemons instead of Meyer lemons. You may have to increase the sugar a bit.


Serve piled high with fresh raspberries or fresh blueberries in season.


This recipe is a mashup of about 6 or 7 recipes I consulted on the Internet, in cookbooks, etc.

Preparation time: 8 minute(s)
Cooking time: 45 minute(s)
Diet type: Vegetarian
Number of servings (yield): 8
Culinary tradition: USA (Traditional)
My rating 5 stars:  ★★★★★ 1 review(s)

Meyer Lemon Chess Pie [3]