Deep Dish Lemon Chess Pie
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.
With love,
Your Baker, Hannah
Here’s Everything You’re Gonna Need!
- All Purpose Flour
- Shortening
- White Vinegar
- Salt
- Water
- Granulated sugar
- Whole wheat flour
- Eggs
- Lemon juice
- Melted butter
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.
How to Bake Deep Dish Lemon Chess Pie:
Step 1: 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.
Step 2: For the filling, whisk together sugar, flour, and salt in a large bowl.
Step 3: Add in the eggs, whisking until smooth, then stir in the lemon juice and melted butter.
Step 4: 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.
Step 5: 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.
Wanna watch the assembly?
Click here for a short snippet of this Lemon Chess Pie in the making!
Deep Dish Lemon Chess PieRecipe:
Deep Dish Lemon Chess Pie
Equipment
- 10 Inch Pie Pan
- Mixing Bowls
- Whisk
- Rolling Pin
- Measuring Cups
- Measuring Spoons
Ingredients
Pie Crust:
- 1 cups All Purpose Flour
- 1/3 cup Vegetable Shortening
- 1/2 tsp Salt
- 1 TBSP White Vinegar
- Iced Water as needed
Lemon Filling:
- 3 cups Granulated Sugar
- 1/4 tsp Salt
- 1/2 cup Whole Wheat Flour
- 10 Whole Eggs
- 2/3 cup Lemon Juice fresh or from concentrate
- 2/3 cup Melted Butter
Instructions
To Make the Pie Crust:
- Preheat your oven to 425 degrees F.
- In a 1 cup measuring cup, add water, a few cubes of ice, and 2 tablespoons of vinegar. NOTE: You will not use all of the water. Set aside until you are ready to add.
- In a large mixing bowl, add flour and salt and stir to combine.
- Next, add your shortening and, using your hands, begin mixing the shortening into the dough. (To do this, you can pinch the shortening into the flour with your fingers until the ingredients begin to combine, occasionally rubbing the flour and shortening between your hands and letting it fall back into the bowl.) Mix until the flour and shortening have combined to create a sandy texture with a few pea-sized lumps of shortening remaining intact throughout the mixture.
- Once you have achieved the proper texture, you can begin adding your liquids. Do not add them all at one time, but begin with 2-3 tablespoons, mixing as you go.
- Add more water as needed, in small amounts, until a shaggy dough begins to come together and can hold its shape when pressed into a ball and rolled out. It is very important that you do not add too much water, as this will cause your dough to become tough.
- Once you have added as much water as you need, shape your dough into a loose ball and set aside.
- Dust the surface of your counter generously with flour, and, taking your ball of dough, begin patting it out with your hands onto the floured surface into a small disk shape.
- Once you have created your disk, using a well-floured rolling pin, begin rolling out your dough into a circle shape, making sure it stays at an even thickness all the way around. If cracks begin to form, lightly press them back together. Roll your dough until it reaches 1/4 inch thickness.
- Once your dough has been rolled, gently fold it in half and place it into a deep 9-10 inch pie pan. Using either a piece of parchment and pie weights, or a piece of aluminum foil, weigh down your pie crust and place it into your preheated oven for bake for 12-15 minutes.
- When the pie crust is partially baked (not fully golden brown), remove it from the oven and set it aside to make your filling. Drop your oven temperature to 350 degrees F.
To Make the Filling and Bake:
- Preheat your oven to 350 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 whisk 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!
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.
