Best 11 Lemon Chess Pie Martha Stewart Recipes

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**Savoring the Delightful Symphony of Lemon Chess Pie: A Culinary Journey through Martha Stewart's Exquisite Recipe Collection**

Indulge in the tantalizing world of lemon chess pie, a classic dessert that enchants taste buds with its perfect balance of sweet, tangy, and creamy flavors. This article presents a curated selection of Martha Stewart's most delectable lemon chess pie recipes, each offering a unique twist on this beloved treat. From the traditional and timeless to the modern and innovative, these recipes cater to diverse preferences and skill levels. Embark on a culinary adventure as we explore the zesty, velvety realm of lemon chess pie, unveiling the secrets behind its irresistible charm.

Check out the recipes below so you can choose the best recipe for yourself!

MILE-HIGH LEMON PIE



Mile-High Lemon Pie image

This whimsical pie sets the bar high for taste and appearance: It has a zesty lemon filling -- Martha's favorite -- a flaky pate brisee base, and a glossy Swiss meringue crown.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 8 to 10

Number Of Ingredients 15

All-purpose flour, for dusting
Pate Brisee for Plum Crumb Pie
1 large egg
2 tablespoons heavy cream
1/3 cup cornstarch
1/3 cup sifted cake flour
1/4 teaspoon salt
1 1/4 cups sugar
5 large egg yolks, lightly beaten
1/2 cup fresh lemon juice
2 tablespoons lemon rind
4 tablespoons unsalted butter, cut into small pieces
7 large egg whites
3/4 cup sugar
1/4 teaspoon salt

Steps:

  • Heat oven to 400 degrees. On a lightly floured surface, roll out dough to a thickness of 1/8 inch, and use to line a 9-inch pie tin. Crimp the edges decoratively. Chill until firm. In a small bowl, whisk together egg yolk and cream to make a glaze. Prick the bottom of the shell with a fork, brush the top edges with the glaze, and line with parchment paper. Weight the shell with pie weights or dried beans, and bake until the edges begin to brown, 10 to 15 minutes. Remove paper and weights; continue baking until golden brown, 7 to 10 minutes more. Let cool.
  • To make filling, combine cornstarch, cake flour, salt, and sugar in a medium nonreactive saucepan over medium heat. Gradually add 2 cups cold water. Bring the mixture to a boil, whisking constantly, about 4 minutes.
  • Remove the pan from heat. Temper egg yolks by beating a small amount of hot mixture into the yolks before adding them to pan. Cook over low heat for 5 minutes.
  • Remove the pan from heat, and whisk in the lemon juice and rind. Add the butter one piece at a time. Pour the mixture into a large bowl, and let cool.
  • Pour the filling into the cooled shell and refrigerate, covered with aluminum foil, until firm, about 1 hour.
  • To make the meringue, combine egg whites, sugar, and salt in a heat-proof bowl. Set over a pan of simmering water; beat until warm and sugar is dissolved. Remove bowl from heat; whip into stiff peaks.
  • Spread the meringue over pie so that it touches crust all around. Broil until brown, about 2 minutes, watching constantly. Serve at room temperature.

LEMON CHESS PIE



Lemon Chess Pie image

This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.

CHESS PIE



Chess Pie image

In this classic Southern pie, pantry staples yield a velvety custard filling: sugar, butter, eggs, vanilla, and apple-cider vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h40m

Yield Makes one 9-inch pie; Serves 8 to 10

Number Of Ingredients 9

1/2 recipe Test Kitchen's Favorite Pate Brisee
Unbleached all-purpose flour, for dusting
1 1/2 cups sugar
1 stick unsalted butter, melted and slightly cooled
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon apple-cider vinegar
1/2 teaspoon kosher salt
Lightly sweetened whipped cream, for serving

Steps:

  • On a lightly floured surface, roll out dough into a 12-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Freeze 15 minutes.
  • Preheat oven to 375 degrees with rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, 15 to 20 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk together sugar, butter, eggs, vanilla, vinegar, and salt. Pour filling into crust. Place pie dish directly on rack; bake until filling wobbles slightly in center when gently shaken, 50 minutes to 1 hour. Transfer to wire rack; let cool completely. Refrigerate, uncovered, at least 2 hours and up to 2 days. Serve with whipped cream.

LEMON CHESS PIE



Lemon Chess Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 10

2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup unsalted butter, melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
One 9-inch unbaked pie shell
1 cup heavy cream, whipped

Steps:

  • In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.

LEMON CREAM PIE



Lemon Cream Pie image

Serve up a slice of sunshine with this fluffy cream pie

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 9

1 recipe Our Favorite Pie Crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt
1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Steps:

  • Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.
  • Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.
  • Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.
  • In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

MARTHA'S LEMON MERINGUE PIE



Martha's Lemon Meringue Pie image

Zest and juice plump lemons to make a curd that fills this classic lemon meringue pie. The tart lemon filling paired with pillows of soft meringue are a guaranteed hit no matter where you take this pie -- even if it's just a weeknight dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 7

Homemade or store-bought pie crust
Easy Lemon Curd
1 cup cold water
1/4 cup cornstartch
8 large eggs, whites only
2/3 cups sugar
1/4 teaspoon coarse salt

Steps:

  • Preheat oven to 350 degrees. Fit a homemade or store-bought pie crust into a 9-inch pie plate; line crust with parchment paper and fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Carefully lift and remove paper with pie weights and let crust cool.
  • Prepare Lemon Curd through step 1. Whisk together 1 cup cold water and 1/4 cup cornstarch add to lemon mixture along with butter in step 2 and continue as directed. Do not chill curd; pour directly into cooled crust and smooth top. Refrigerate until chilled and set, 3 hours (or up to 1 day).
  • Preheat oven to 350 degrees. In a large bowl, combine egg whites, sugar and salt. Using an electric mixer, beat on medium-high until stiff peaks form. Pile meringue on pie, making sure it touches the crust all around. Bake until meringue begins to brown, 8 to 10 minutes.

Nutrition Facts : Calories 459 g, Fat 24 g, Protein 7 g

SHAKER LEMON PIE



Shaker Lemon Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch pie

Number Of Ingredients 5

4 large lemons
4 cups granulated sugar
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
9 eggs, well beaten
2 egg whites, beaten with a fork

Steps:

  • Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
  • The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
  • Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

MARTHA'S SHAKER LEMON PIE



Martha's Shaker Lemon Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch double-crust pie

Number Of Ingredients 6

14 ounces small lemons, thin-skinned
3 cups granulated sugar
2 (11-inch) Essential Pate Brisee rounds, chilled
6 large eggs, well beaten
1 large egg white, beaten
Sanding sugar, for sprinkling

Steps:

  • Wash and cut 2 of the lemons into paper-thin slices. (It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if one is available.) Remove the peel and pith of the remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add the sugar and toss well to coat all the lemon slices. Cover the bowl with plastic wrap and let the mixture rest overnight, stirring occasionally. This takes the bitterness from the rind.
  • The next day, preheat the oven to 450 degrees. Press one Pate Brisee round into a 9-inch pie plate and chill.
  • Add the beaten eggs to the sugar-coated lemon slices and mix well. Turn the mixture into the prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round and cover the filling with it. Crimp the edges of the pie to seal. Brush the pastry top and edges with the egg white and sprinkle with sanding sugar. Bake for 20 minutes. Cover the edges of the pie with foil. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and shiny, about 30 minutes. Let cool on a rack before serving.

SOUTHERN LEMON CHESS PIE



Southern Lemon Chess Pie image

Provided by Food Network

Categories     dessert

Number Of Ingredients 9

One 9-inch prebaked pastry shell
1/4 pound softened butter
1 cup sugar
3 large eggs
Grated zest of 2 lemons
1/3 cup lemon juice
1/3 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon cornmeal

Steps:

  • Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.
  • TIP: LEMON PEPPER
  • This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine.
  • LEMON BUTTER
  • Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.

LEMON CHESS PIE I



Lemon Chess Pie I image

The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!

Provided by Victor

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 2h5m

Yield 8

Number Of Ingredients 7

4 eggs
1 ½ cups white sugar
2 tablespoons white cornmeal
¼ cup butter, melted
½ cup milk
2 lemons, juiced
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.

Nutrition Facts : Calories 365.3 calories, Carbohydrate 53 g, Cholesterol 109.5 mg, Fat 16.2 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 200.5 mg, Sugar 38.4 g

LEMON CHESS PIE



Lemon Chess Pie image

Provided by Jean Anderson

Categories     Dessert     Bake     Thanksgiving     Lemon     Fall     Family Reunion     Potluck     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 1/2 cups sugar
Finely grated zest of 3 large lemons
Juice of 3 large lemons
5 large eggs
1/3 cup butter, melted
One 9-inch unbaked pie shell (see About Pie Crusts, below)

Steps:

  • 1. Preheat the oven to 325°F.
  • 2. Combine the sugar, lemon zest, and lemon juice in a medium- size bowl. Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while.
  • 3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 45 minutes or until puffed and delicately browned.
  • 4. Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall. This is what gives chess pies their silken texture. Cut into slim wedges and serve.

Tips:

  • Use high-quality lemons. The flavor of your pie will depend on the quality of your lemons. Look for lemons that are heavy for their size and have a bright yellow color. Avoid lemons that are green or have blemishes.
  • Zest the lemons before juicing them. Zesting the lemons will help to release their essential oils, which will give your pie a more intense flavor. To zest a lemon, use a Microplane grater or a vegetable peeler to remove the outermost layer of the lemon's peel.
  • Use unsalted butter. Unsalted butter is the best choice for pie crust because it allows you to control the amount of salt in the crust. If you use salted butter, you may end up with a crust that is too salty.
  • Chill the dough before rolling it out. Chilling the dough will help to prevent it from becoming too sticky and difficult to work with. When you roll out the dough, make sure to do so on a lightly floured surface.
  • Bake the pie crust until it is golden brown. The pie crust should be baked until it is golden brown and firm to the touch. This will help to prevent the crust from becoming soggy.
  • Let the pie cool completely before serving. The pie should be allowed to cool completely before serving. This will help the filling to set and the flavors to meld.

Conclusion:

Lemon chess pie is a classic Southern dessert that is perfect for any occasion. With its creamy, tangy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. If you're looking for a delicious and easy-to-make pie recipe, then lemon chess pie is the perfect choice for you.

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