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Photo: Jennifer Davick; Styling: Melanie Clarke Photo by: Photo: Jennifer Davick; Styling: Melanie Clarke

Lemon Chess Pie

This lemon-flavored version of a traditional chess pie with its filling of butter, sugar and eggs has the added convenience of a ready-made shortbread pie crust.

Southern Living MAY 2009

  • Yield: Makes 8 servings
  • Cook time:31 Minutes
  • Prep time:10 Minutes
  • Other:1 Hour, 30 Minutes


  • 1 (6-oz.) ready-made shortbread piecrust
  • 1 egg white, lightly beaten
  • 4 large eggs, separated
  • 3/4 cup sugar
  • 1/4 cup melted butter
  • 1/2 cup fresh lemon juice
  • Garnishes: whipped cream, fresh raspberries


1. Preheat oven to 350°. Brush piecrust with beaten egg white. Bake 6 minutes. Remove from oven, and cool completely on a wire rack (about 30 minutes).

2. Beat 4 egg whites at high speed with an electric mixer until stiff peaks form.

3. Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites. Pour mixture into cooled piecrust, and place pie on a baking sheet.

4. Bake at 350° for 25 to 30 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excessive browning. Remove from oven to wire rack, and cool completely (about 1 hour). Garnish, if desired.





For testing purposes only, we used Keebler Ready Crust Shortbread piecrust.


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Lemon Chess Pie recipe