Sandy's Lemon Chess Pie

Sandy was making Lemon Bars one day and while I was sampling one of the batches of ingredients from one of her mixing bowls I said, “This would taste pretty good in one of your homemade pie crusts.”
So the next time she started baking, she modified one of her many recipes and created this great pie.
Try it warm, try it cold, just try it. You’ll love it.
Hope everyone else can enjoy it.


1 9 Inch Pie Crust
1-1/2 Cups Sugar, granulated
3 Medium to Large Eggs
2 Tablespoons All Purpose Flour
Dash Salt
2 Teaspoons Lemon Extract
2 Teaspoons Lemon Juice, Pompeii's
3 Tablespoons Butter, room temperature
1/3 Cup Evaporated Milk


Pre heat your oven to 350 degrees.

Take a fork and poke holes in the bottom of your pie shell. Bake the pie shell for 12-14 minutes. Inspect the pie shell at 6 minutes to make sure it hasn’t puffed up, pat down with a fork if it has. Remove from the oven when it’s golden brown.

In a large mixing bowl, combine the sugar, eggs, flour and salt, then mix at a medium speed for one minute. Add the lemon extract, lemon juice and the butter and mix for another minute. Add the evaporated milk and mix on high for a minute.

Pour the mixture into your pre-baked pie shell and bake for another 25 minutes.

Remove from the oven and sprinkle with powdered sugar and let cool.


6 to 8 servings

Preparation Time: 

20 minutes

Start to Finish Time: 

45 minutes

Preparation Method


Sandy Franks

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