Simple Lemon Chess Pie

Sweet yet tart, smooth and creamy, this simple lemon chess pie recipe is a classic southern recipe with a bright citrus twist. This dairy-free lemon pie is an easy recipe that wows a crowd.

Chess pie has been a holiday staple recipe in my family for as long as I can remember, with the only version ever being a traditional, plain chess pie. After a holiday season experimenting with a chocolate chess pie, I felt it was time to dive into some of the other classic flavors associated with chess pie.

This lemon chess pie recipe takes everything you love about a chess pie, the gooey sweet filling and adds the crisp bright flavor of lemon. Each bite of this simple lemon pie is bursting with flavor and sure to keep you coming back for more!

Why We Love This Simple Lemon Chess Pie

I think when the months get warmer, the bright and refreshing flavor of lemon just can’t be beat. This simple lemon pie recipe has been a favorite in our hose for a number of reasons including:

• Bright lemon flavor. Each bite of this sweet and tart pie is bursting with fresh lemon flavor balanced out with just the right amount of sugar.
• Simple recipe. This easy dairy-free lemon pie is made with simple ingredients and methods.
• Deliciously dairy-free. With a few simple swaps, this easy pie recipe is also delightfully dairy-free.

Dairy-Free Changes to Lemon Chess Pie

This lemon chess pie recipe uses two pantry staple dairy-free ingredients you probably already have on hand.

• Coconut oil– Replaces butter in the base of this recipe.
• Non-dairy milk- I used oat milk to replace heavy cream/milk usually used in chess pie.

How to Make Lemon Chess Pie

Ingredients You’ll Need

• Classic crisco pie crust– with a twist. I’ve added fresh lemon zest to the crisco pie crust for an extra burst of lemony flavor in each bite.
• Sugar– Plain granulated sugar sweetens the pie.
• Cornmeal– Gives the top of this pie a slightly crispy top.
• Salt– Table salt works best
• Coconut Oil– Melted and cooled back to room temperature.
• Eggs– At room temperature.
• Non-Dairy Milk– I used oat milk, but have also had success with coconut milk and almond milk when making chess pie.
• Lemon Juice– Fresh squeezed gives the best flavor to this pie.

Step-by-Step Directions for Lemon Chess Pie

This simple lemon chess pie recipe comes down to two main parts, the lemon crust and the chess pie.

Make the Lemon Pie Crust

This recipe follows the same steps as a classic crisco pie dough recipe but with the addition of fresh lemon zest.

• Mix dry ingredients: In a medium sized mixing bowl, stir together flour, salt, and lemon zest.
• Cut in crisco: Using a pastry cutter, cut crisco into the flour mixture.
• Add water: Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula.

• Shape and chill: Mold the dough into a 4-inch disk and wrap with plastic wrap. Chill at least 30 minutes before making the pie.
• Preheat the oven to 450°F and roll the pie dough into a 12-inch round.
• Transfer + Bake: Shape dough into a 9-inch pie pan and bake for 8 minutes.
• Remove from the oven and decrease the temperature to 350°F.

Make the Lemon Chess Pie

• Mix mostly dry ingredients: In a large mixing bowl, mix together sugar, salt, corn meal, and coconut oil.
• Next, add eggs one at a time.

• Add liquids: Finally stir in non-dairy milk and lemon juice.
• Bake: Pour into the par-baked pie crust and bake at 350°F for 45 minutes.

Helpful Kitchen Tools

Here are just a few simple kitchen tools that help make this lemon pie recipe a little easier.

• Pastry Blender– A comfortable handle with sharp blades that make cutting butter and shortening into dry ingredients delightful.
• 9-inch Pie Pan – It never hurts to have a few reusable pie pans around.
• Pastry Mat– The most helpful tool (aside from a rolling pin) when it comes to rolling the right sized pie crust.

Serving Suggestions

As someone who has consumed their fair share of this lemon chess pie I have been able to try a number of different styles for serving. Some of my favorite ways to dish out this pie include:

• Dusted with powdered sugar, for just an extra hint of sweetness.
• Topped with non-dairy whipped topping like TruWhip Vegan
• With a scoop of dairy-free vanilla ice cream like Oatly Vanilla Frozen Dessert

Storing, Freezing, and Reheating Tips

Before storing or freezing this lemon chess pie, you will want to make sure the pie cools completely. It can be out at room temperature for up to 24 hours.

• Storing– Wrap the lemon chess pie in an air-tight container and store in the refrigerator for up to 3 days.
• Freezing– Wrap with plastic wrap and foil then freeze for up to 3 months. Move the pie to the refrigerator the night before you plan to serve to help it thaw.

More Lemon Recipes to Make Next

• Dairy-Free Lemon Loaf
• Lemon Basil Popsicles
• Vegan Lemon Shortbread

If you tried this recipe feel free to leave a comment below! I would love to hear how it went! Or, snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!

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Print

Lemon Chess Pie

This sweet and tart dairy-free lemon chess pie recipe is a southern classic and a lemon lover's dream.

Course Dessert

Cuisine American, Southern

Keyword Chess Pie, Lemon, Lemon Pie, Pie Crust

Prep Time 20 minutes

Cook Time 45 minutes

Dough Chill Time 30 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1½ cups Flour
• ½ teaspoon Salt
• 1 teaspoon Lemon Zest
• ½ cup Crisco
• 4 Tablespoon Ice Water
• ¼ cup Coconut Oil melted and cooled
• 1½ cup Sugar
• 1½ Tablespoons Corn Meal
• ½ teaspoon Salt
• 3 Eggs room temperature
• ⅓ cup Lemon Juice
• ¼ cup Non-dairy Milk room temperature

Instructions

Pie Crust

1. In a medium sized mixing bowl, stir together 1½ cup flour, ½ teaspoon salt, and 1 teaspoon lemon zest.

2. Using a pastry cutter, cut ½ cup crisco into the flour mixture.

3. Next, add 1 tablespoon ice water at a time turning the mixture with a rubber spatula.

4. Mold the dough into a 4-inch disk and wrap with plastic wrap. Chill at least 30 minutes before making the pie.

5. Preheat the oven to 450°F and roll the pie dough into a 12-inch round.

6. Transfer to a 9-inch pie pan and bake for 8 minutes.

7. Remove the pie crust from the oven and decrease the temperature to 350°F.

Lemon Chess Pie

1. In a large mixing bowl, mix together 1½ cup sugar, ½ teaspoon salt, 1½ Tablespoon corn meal, and ¼ cup melted coconut oil.

2. Next, add eggs one at a time, until all 3 eggs have been mixed in.

3. Finally stir in ¼ cup non-dairy milk milk and ⅓ cup fresh lemon juice.

4. Pour into the par-baked pie crust and bake 45 minutes.

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