Deep Dish Lemon Chess Pie
I always know it’s springtime when I start getting the urge to bust out a Lemon Chess pie. It just makes me think of Easter and sunshine, which are two things that I sorely need after the dreary winter months. This deep-dish version takes everything I love about it and just gives it more—more lemon flavor, more richness, and a perfectly thick slice that feels just right for a special occasion (or a Tuesday afternoon, let’s be honest).
The filling is silky smooth, with a bold lemon flavor that balances beautifully with the buttery, flaky crust. It puffs up in the oven, turning a deep golden brown before settling into a creamy, slightly tangy custard as it cools. And that first bite? Sweet, tart, and just the right amount of indulgent.
The key to getting this pie just right is the par-baked crust—giving it a head start keeps it crisp under that rich filling. And while 10 eggs might sound like a lot, trust me, they work their magic to create a perfectly set, sliceable custard. If you’ve never made a chess pie before, this is the one to start with.
So, if you love lemon desserts and the idea of an old-fashioned, foolproof pie sounds good to you, this one’s a must-bake. Just don’t be surprised if you find yourself sneaking a slice straight from the fridge—some pies are just impossible to resist.
Ingredients Needed to Bake Deep Dish Lemon Chess Pie:
All Purpose Flour
Shortening
White Vinegar
Salt
Water
Granulated sugar
Whole wheat flour
Eggs
Lemon juice
Melted butter
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Flour – Swap whole wheat flour for all-purpose flour if needed.
Lemon Juice – Fresh is ideal, but bottled lemon juice works fine.
Butter – Unsalted butter can be used; just add a pinch of salt.
Sugar – Light brown sugar can replace some of the granulated sugar for a deeper flavor.
What Tools Do You Need to Bake Deep Dish Lemon Chess Pie?
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Step-by-Step Instructions for Baking Deep Dish Lemon Chess Pie:
Start by preparing your pie crust and par-baking it at 425°F for 12-15 minutes until lightly golden. This keeps it from getting soggy once the filling is added. Reduce the oven temperature to 325°F while the crust cools.
For the filling, whisk together sugar, flour, and salt in a large bowl.
Add in the eggs, whisking until smooth, then stir in the lemon juice and melted butter.
Pour the filling into the par-baked crust and bake for 50-60 minutes, or until the pie is golden brown and has a slight wobble in the center.
Let the pie cool at room temperature for an hour before transferring it to the fridge for at least three hours to set. Slice and serve chilled or at room temperature.
Watch Now: How-To Par-Bake a Pie Crust (How-To with Hannah)
How to Weigh Down a Par-Baked Pie Crust:
Use pie weights, dried beans, or even sugar to keep the crust from puffing up. Just line the crust with parchment paper before adding the weights.
How to Prevent Your Filling from Overbaking:
Look for a slight wobble in the center—if it’s completely firm, it’s likely overbaked. Tent with foil if the top is browning too fast.
How to Freeze or Store Deep Dish Lemon Chess Pie:
Store in the fridge for up to 4 days. To freeze, wrap slices tightly and store for up to 2 months. Thaw in the fridge before serving.
Recipe for Deep Dish Lemon Chess Pie:
Deep Dish Lemon Chess Pie
Ingredients
Instructions
- To start, pre-heat your oven to 425 degrees F and make your No-Fail Pie Crust (use my recipe here: https://www.dearoldbakehouse.com/pie-101/no-fail-pie-crust-for-beginners). Par- Bake your crust at 400 degrees for 12-15 minutes, until most of the moisture has been driven out of the crust, but it is not completely baked. Once par-baked, remove your crust from the oven and set aside. Reduce your oven temperature to 325 degrees F.
- In a large mixing bowl, add in your sugar, flour, and salt. Whisk well to combine.
- To your dry ingredients, add in all 10 of your eggs and whish well until the eggs have been fully incorporated.
- Next, add in your lemon juice and melted butter, and stir to combine.
- Pour your filling mixture into your par-baked crust and place your pie into the oven to bake for 50 minutes to 1 hour, or until the filling has gotten golden brown and puffy, with a slight wobble to it.
- Remove your baked pie from the oven and allow it to cool at room temperature for 1 hour before transferring it to the fridge to finish chilling for 3 hours.
- Once chilled, slice, serve, and enjoy!