Award-Winning Lemon Chess Pie

Award-Winning Lemon Chess Pie

My mother and sister are both incredible cooks - way better in the kitchen than I am. They are equally comfortable with country cooking (think black eyed peas and slow cooked pork chops) as they are with complicated pastries and perfectly-grilled beef tenderloin. So of course it's never surprising when I fall out over something the two of them have served for dinner - or dessert.

This deep dish lemon chess pie is eyes-roll-back-in-your-head delicious. When I asked Mama and May where they'd found it, I was happy to learn that the recipe was created by Samika Cohen, last year's first-place winner in the East Nashville Farmer's Market Annual Pie Festival. I share this recipe with compliments to Samika.

Deep Dish Lemon Chess Pie



  • 1 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water


  • 4 eggs
  • 1 1/2 c sugar
  • 1/2 cup lemon juice
  • 1/4 cup, melted butter
  • 2 Tablespoon flour


Pie Crust

Combine flour and salt. Cut in butter with a pastry blender or in food processor until mixture resembles coarse crumbs. Stir in water a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 30 minutes. Roll out pastry to a 13-inch circle. Place in a 9-inch deep dish pie plate.


  1. Preheat over to 350 degrees F. In a large bowl, beat eggs for 2 minutes. Add sugar and beat 2 minutes. Add lemon juice, butter and flour.
  2. Pour in pie shell. Bake at 350 degrees for 35-40 minutes. Chill well. Serves 12
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