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Lemon Chess Pie

Desserts, Vegetarian, Low Phosphorus, Low Potassium, Low Sodium


Based on 8 servings per recipe.

  • 1 9" single pie crust
  • 1 1/2 cups sugar
  • 6 tablespoons (3/4 stick) unsalted butter
  • 3 tablespoons cornstarch
  • 2 tablespoons lemon zest
  • 4 large eggs
  • 1/3 cup fresh lemon juice
  • 1 cup whipped cream
  • to garnish fresh mint sprigs


  1. Preheat oven to 350 degrees.
  2. Bake the pie crust until golden brown about 8 minutes or per package instructions.
  3. Let cool.
  4. Beat the sugar and butter in a large bowl until light and fluffy.
  5. Add the cornstarch and lemon zest.
  6. Add the eggs, one at a time, beating well after each addition.
  7. Beat in the lemon juice and spoon the mixture into the pie shell.
  8. Bake for 40-45 minutes, until the filling is set and the top is golden.
  9. Cool.
  10. Serve with a scoop of whipped cream and a small sprig of mint.

About This Recipe

This very rich and sweet pie cannot be described in anyway except wonderful.

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