This classic lemon chess pie is sweet, tangy, and rich with a silky custard filling and flaky crust. A Southern favorite.

Scale

1 (9-inch) pie shell

2 cups granulated sugar

1/2 cup butter, softened

5 large eggs

1 cup milk

1 tablespoon all-purpose flour

1 tablespoon cornmeal

1/4 cup fresh lemon juice

3 tablespoons lemon zest

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1. Preheat oven to 350°F.

2. Cream butter and sugar until fluffy.

3. Mix in eggs and milk.

4. Stir in flour and cornmeal.

5. Add lemon juice and zest.

6. Pour filling into pie shell.

7. Bake 45–50 minutes until set.

8. Cool completely before slicing.

Use fresh lemon juice.

Center should be just set.

Chill before serving for best texture.