Lemon Chess Pie II

7 Reviews Add a Pic
Recipe by  JJOHN32

“A Low-Fat Chess Pie.”

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Adjust Servings

Original recipe yields 1 deep dish pie



  1. Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.
  2. Beat egg whites until stiff.
  3. In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.
  4. Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.

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Reviews (7)

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I cut about 1/4 c. sugar from this recipe, and it was great. I would definitely cook it toward the higher end of the baking time since mine didn't entirely firm up even after refrigerating overnight.



What is a chess pie anyway? Well, after making this, I describe it as a lemon bar. It's the same texture and flavor as a lemon bar, yet doesn't have that unappealing eggy flavor. If you're looking for something tart, look elsewhere. This was tastey and low cal.



Not bad... need something though.

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Amount Per Serving (10 total)

  • Calories
  • 235 cal
  • 12%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Lemon Meringue Pie III


next recipe:

Old Fashioned Lemon Pie