The Best Sparkling Lemon Meringue Chess Pie

This pie. This pie! This Lemon Meringue Chess Pie recipe really represents my attempt to preside over the marriage of two classics – lemon meringue and chess pie. Both are wonderful pies on their own, yes. But in my humble (pie) opinion, I think they’re so much better when merged and mashed into one. The pile of fluffy, lightly browned meringue on top gives a balancing break to the tart, rich lemony chess pie filling. And, inversely, that tangy, sunny filling lifts up the whole pie into a place of pure joy-inducing decadence.

Suffice it to say that this is one of my favorite pies that I have ever, ever made. If you like the looks of this Lemon Meringue Chess Pie, you might want to try our Homemade Oatmeal Cream Pies, Kentucky Transparent Pie, or this Beachy Peach Pie. I’ve got Grapefruit Meringue Pie Bars and this unusual but great Creamy Pecan Icebox Pie as well. For the holidays, I cannot recommend this Black Pepper and Bourbon Pumpkin Pie with Whipped White Chocolate Ganache enough. And for something savory, try my Shepherd’s Pie.

What is Chess Pie?

A classic Southern pie whose origins aren’t fully clear, chess pie is a simple, straight-forward confection built on a mixture of eggs, sugar and butter. She’s a rich girl, chess pie is. As such, the addition of bright, sunny lemon to the mix is, to me, the exact right thing to make the decadence all the more alluring. Chess pie, as it stands traditionally, is borderline too rich and sweet for me. But this Lemon Chess Pie hits all the right notes and sits in the sweet spot of both flavor and texture.

Speaking of texture, the meringue that sits stop the aforementioned filling makes this chess pie a showstopper. If the lemony sweet filling and flaky pastry weren’t already enough to make you drool, hopefully the cumulonimbus fluff of the meringue will do the trick. I also like to sneak a shower of turbinado sugar over the whole pie, just before sending it into the oven for its final browning.

The sparkling sugar crunch is really an optional addition, but I have a tendency to reach for the turbinado sugar all the time when making desserts, as the crunch it adds is so addicting to me. It honestly makes the pie.

Lemon Meringue Chess Pie FAQ’s

What you’ll need to make this Lemon Meringue Chess Pie

This is a very classic lemon meringue chess pie recipe, there’s no doubt about it. The filling is a glorious combination of rich eggs, sugar, vanilla (which I adore with citrus), and the zest and juice of lemons. The cornmeal is really what brings the whole thing together – giving the filling just a little grit and bite that is so fantastic.

Lemon Meringue Chess Pie INGREDIENTS

• One 9-inch pie crust, either a thawed store-bought or your favorite homemade
• 5 eggs + 4 egg whites, divided
• 1.5 cups + 6 tablespoons granulated sugar, divided
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 tablespoon lemon zest (from about 1 large lemon)
• 3 tablespoons lemon juice (from about 2 large lemons)
• 1 tablespoon yellow corn meal
• 1 tablespoon all-purpose flour
• ½ cup butter, melted
• ¼ teaspoon cream of tartar
• Turbinado sugar, for sprinkling (optional) (this link will take you to an article that will explain what, exactly, Turbinado sugar is, if you’re wondering)

How to make this Lemon Meringue Chess Pie

This pie is as easy as 1: Put a store-bought crust into the pan and bake it for a few minutes. 2: Stir together the few filling ingredients and pour into the pre-baked crust. 3: Whip up the meringue and pipe or pile it onto the almost-done filling. When you send the pie back into the oven for the last little bake, the filling will set for you, and that glossy, gorgeous meringue will gain just a little tawny color, a lightly golden brown hue that really sets the whole thing off beautifully.

DIRECTIONS

1. Preheat your oven to 450 degrees F. Adjust the rack to the middle position.
2. Prepare the pie crust according to package directions. Place it in a 9-inch pie plate, trim as needed, crimp the edges, and prick the bottom all over with a fork. Bake for 8 minutes. Remove from the oven and set aside while you prepare the filling.
3. Lower the oven temperature to 350 degrees F.
4. In a large bowl, whisk together the 5 eggs, sugar, vanilla, salt, lemon zest, lemon juice, corn meal, flour, and melted butter. Place your pie plate on a baking sheet (this makes it easier to transfer in and out of the oven). Pour the filling into the pre-baked pie crust and bake for 40 minutes. It won’t be set yet.
5. Meanwhile, prepare the meringue. In the bowl of a stand mixer or in a large mixing bowl with a hand-held mixer, add the 4 egg whites and ¼ teaspoon of cream of tartar. Mix on med-high until fluffy. Begin adding the sugar in in a slow-steady stream, a tablespoon at a time. Crank the speed up to high and mix until the meringue is very stiff and glossy; takes about 3 to 4 minutes. 
6. When the filling has baked for 40 minutes, remove it from the oven and pile lots of meringue on the top (or, pipe it if you like). Sprinkle with Turbinado sugar, if using. Place the pie back in the oven and bake for about 12 to 15 more minutes, until the meringue is nice and golden brown on top and the filling is set.
7. Cool completely before serving to allow the filling to fully set up. 

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