Lemon Chess Pie

Love Lemon Meringue Pie but don’t like the fuss? Here’s a nice and tart lemon pie with out the fuss of meringue. Your lemon fix simplified….. sounds good!

The cornmeal sounds odd but really helps in thickening the pie filling.

Lemon Chess Pie


1 refrigerated gluten free pie crust ( we used Whole Foods brand)
6 Tbsp. melted butter
3/4 cup fresh lemon juice; the juice from about 3 lemons
1/2 tsp. salt
1 2/3 cups sugar
1 Tbsp. cornmeal
1 1/2 Tbsp. cornstarch
5 large eggs


Preheat the oven to 375 degrees. Make sure to thaw the pie crust and flute the edge as you wish. Then place the crust back in the refrigerator to hold while you make the filling.

If you want to make a homemade crust, mix, roll out and place in your pie pan. Flute the edge and then refrigerate.

Mix together, in a large bowl, the butter, lemon juice, salt, sugar, cornmeal, cornstarch and eggs. Whisk really well to combine.

Place the chilled pie crust on a parchment lined baking sheet. Pour the filling into the crust making sure not to over fill.

Place the pie on the bottom rack and bake for 45 to 50 minutes. If the crust is browning too fast ( check about 25 minutes into baking), cover with a domed piece of aluminum foil that will cover the entire pie. Place over loosely.

Remove when done. You can check two ways: it is done when you insert a knife near the center and it comes out clean or when the internal temperature reaches 210 degrees when checked with an instant read thermometer. The top of the pie will be golden.

Remove from the oven and place on a wire rack to cool completely.

You can dust with powdered sugar to cover it and give a pretty look when it cools completely.

Makes 1 pie about 8 servings

Team Your Gluten Free Kitchen

recipe adapted from Emeals

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