Southern Style Lemon Chess Pie Filling

Total Time
Prep 10 mins
Cook 0 mins

A rich lemony, buttery filling--this is superb eaten as a pudding, or in a pie (see tip for making pie)! Recipe was passed down to a Southern Living Editor from her late mother, Louise Floyd of Potter's Station, Alabama. Thank you Ms. Floyd, for sharing this lovely recipe with us!

Ingredients Nutrition


  1. Whisk together all ingredients. Use filling immediately.
  2. Makes enough to fill one 9-inch pie.
  3. (Tip: To make Lemon Chess Pie, pour filling into 9-inch unbaked pieshell and bake at 350 degrees F for 50 minutes or until firm. Shield edges to prevent excess browning, if needed. Cool completely on a wire rack.).
Most Helpful

5 5

Oh my, great pie! TDF!!! I did cut the sugar to 1 1/8 cups and increased the lemon zest to 3 Tbsp. (still plenty of sweet to tart flavor.), This is so creamy and the taste--as my elderly neighbors commented--is the best Chess Pie they had tasted in 85 of their years. Made for the Cobbler, Pie and Tart Challenge in Cooking Photos.

4 5

I made two different lemon chess pies so I have some points of comparison. This recipe won for the thickness of the pie filling and sweetness. It lost points in not having enough lemon flavor. I would definitely recommend increasing the lemon juice by at least another 1 tbsp. It is very sweet so additional lemon juice will not over-power the pie. As the cook, I loved that it was very easy to put together. I will be making again with additional lemon juice.

I was looking for a recipe like my grandmother's and found this. Made it for Thanksgiving 2014, after reading probably 30 chess pie recipes and deciding this one sounded right. It was great! I followed a few tips from other recipes, reduced the butter and also let it "cool" in the oven after turning off the heat. I think this allowed the middle to cook just right. I wanted to add this back into our family tradition and I'm so glad I found this. It's a keeper!