Fridays from Home

Lemon Chess Pie with Meringue

My husband says that I make too many pies.  I think he’s crazy, there’s no such thing.  And since my parents are coming into town this weekend, I thought I’d make my dad’s favorite, lemon chess topped with meringue!

If you’re not familiar with a chess pie, it’s a Southern staple, and is great any time of year.  The addition of lemon and fluffy white meringue makes it great for a hot summer day.  I don’t know anyone else who puts meringue on top of a chess pie, but our country club in Louisville apparently made it this way when my dad was a kid, and it is a really lovely addition.

Lemon Chess Pie with Meringue


  • 1 unbaked single pie crust
  • 1 tablespoon flour
  • 1 tablespoon cornmeal
  • 1 cup sugar
  • pinch of salt
  • 3 large eggs + 1 yolk
  • zest of 1 lemon
  • juice of 2 lemons
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract

For the Meringue topping

  • 4 egg whites
  • 6 tablespoons sugar
  • pinch cream of tartar


  1. Preheat the oven to 350 degrees
  2. Roll out pie dough and line 1 9-inch pie plate, set aside
  3. Mix together the dry ingredients (flour, cornmeal, sugar and salt), and then whisk in eggs and lemon zest until combined.
  4. Slowly mix in the lemon juice, butter and vanilla.
  5. Pour filling into the prepared crust and bake for 35 minutes or until the filling is set and does not jiggle when you shake it.
  6. While the pie is baking, prepare the meringue by putting the egg whites and cream of tartar in the bowl of a standing mixer (you may also use a glass or metal bowl and a hand mixer) with the whisk attachment.  Mix on high until the egg whites are fluffy, then slowly add sugar and continue to mix until they come to soft peaks.
  7. When the pie is finished, top with the meringue and return it to the oven for 10 minutes, or until the meringue is golden.

This pie is best served chilled.

This entry was published on June 8, 2012 at 7:48 pm. It’s filed under Recipes and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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