This brûléed lemon chess pie is like a lemon bar in pie form! The creamy tart lemon filling contrasted with the buttery pie crust and burnt sugar topping is truly irresistible.
Move over, pumpkin and apple: this brûléed lemon chess pie is stealing the show this Thanksgiving! A unique take on a classic chess pie, this gorgeous dessert will be the perfect bright, citrusy addition to your holiday meal. Its buttery, flaky crust and smooth, tart lemon filling are made even yummier by adding a layer of sugar on top and brûléeing it to perfection–plus, it's so simple to make. A pie that's equally easy and elegant? Consider this year's Thanksgiving dessert covered.
For more holiday pie recipes, try Turtle Pecan Pie, Apple Cranberry Pie, Black Bottom Pumpkin Custard Pie, and No Bake Chocolate Mousse Pie.
Jump to Recipe
Why you'll love this brûléed lemon chess pie
- Buttery, Flaky Pie Crust: My go-to all butter pie dough that creates an ultra flaky, tender crust that's perfect with any pie filling.
- Bright Lemon Flavor: This pie does not skimp on the lemon flavor! With both the zest and juice of 6 lemons added to the batter, the bright citrus flavor is unmistakable.
- Signature Caramelized Sugar Top: How can you say no to a thick layer of caramelized sugar that makes that beautiful crack sound when you break it open to reveal a smooth, creamy pie underneath?!
- Easy & Impressive Holiday Dessert: With it's unique flavor and stunning appearance, this pie will bring your holiday feast to the next level–plus, it's easier to make than it looks!
Ingredient Notes
- Lemons: You'll need six fresh lemons, and you'll use both the zest and juice!
- Cornmeal: A small amount of cornmeal added to the custard filling is traditional to chess pie and is essential to creating a thick gooey consistency.
- Vodka: Optional, but will hydrate the dough while hindering gluten development. If you're new to making pie crusts by hand, a little bit of vodka will ensure the crust still bakes up ultra flaky!
- Unsalted Butter: Use high quality European-style butter for best overall flavor.
- Flour: Use high quality unbleached all-purpose flour best results.
- Eggs: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
- Vanilla: Add a high quality vanilla extract for optimal flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this brûléed lemon chess pie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Prep the dough. After making, chilling, and rolling out your pie dough, carefully place it in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes. Then take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom and sides of the crust all over with the tines of a fork, then chill for another 20-30 minutes.
STEP 2: Bake the crust. Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp. Place the pie pan on the hot baking sheet and bake for 18 minutes. Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp. Bake for an additional 3-5 minutes or until barely golden. Allow the pie crust to cool completely before adding the pie filling.
STEP 3: Mix sugar and zest. In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.
STEP 4: Add remaining ingredients. Whisk in the cornmeal, cornstarch, salt, lemon juice, butter, and eggs until fully combined.
STEP 5: Bake. Pour the filling into the cooled crust, then place on a baking sheet. Wrap aluminum foil around the crimp to prevent it from getting too dark. Bake the pie for 35-45 minutes until set and slightly puffed up.
STEP 6: Cool and brûlée. Allow the pie to cool for at least 2 hours. Just before serving, sprinkle the top of the pie with granulated sugar and use a kitchen torch to brûlée it.
Expert Baking Tips
- Add vodka to the pie dough. If you have vodka on hand, you can add a few tablespoons to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
- Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
- Bake the pie on a hot baking sheet on the lowest rack in the oven. No one likes a soggy pie bottom! To achieve a beautifully golden, crisp bottom pie crust preheat the oven with a baking sheet on the bottom rack. When it's time to bake the pie, place the pie dish directly on top of the hot baking sheet!
Recipe FAQs
Of course! But if you have the time, I encourage you try homemade. It's so much better than pre-made pie crust, and it is surprisingly easy to make!
Cut cold cubed butter into the flour until quarter sized pieces are left. Roll the chilled pie dough out into a rough rectangle, then fold it into quarters. Chill for a few minutes, then repeat. This series of rolling and folding creates layers and layers of butter and dough. When the pie dough is baked, the butter creates steam and pushes the layers of dough upwards, creating an ultra flaky, buttery crust!
Store leftover pie slices covered in the fridge for 2-3 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other pie and tart recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
📖 Recipe
Brûléed Lemon Chess Pie
Equipment
Ingredients
For the pie crust:
- 200 g (1 ⅔ cups) all-purpose flour
- ½ teaspoon kosher salt
- 140 g (10 tablespoon) unsalted butter, cold
- 24 g (2 tablespoon) vodka, optional
- 1 cup ice water
For the lemon chess filling:
- 300 g (1 ½ cups) granulated sugar
- Zest from 6 lemons
- 25 g (3 tablespoon) cornmeal
- 12 g (1 ½ tablespoon) cornstarch
- ½ teaspoon salt
- 200 g (1 cup) lemon juice
- 56 g (4 tablespoon) unsalted butter, melted
- 5 eggs, room temp
- 50 g (¼ cup) granulated sugar, for sprinkling
Instructions
For the pie crust:
- In a medium bowl combine the flour and salt.
- Cut the cold butter into cubes and toss in the flour.
- Using your fingers, cut the butter into the dry ingredients until quarter sized pieces are left.
- Add the vodka (optional) and a small amount of water, then toss with your hands to combine. Continue adding very small amounts of water until the dough can hold together, but is not overly wet.
- Wrap the dough tightly in plastic wrap, then chill for one hour.
- On a lightly floured surface, roll the dough out into a rough rectangle, fold in half, then again into quarters. Wrap the dough in plastic wrap and chill for another 30 minutes.
- Roll the dough out again into a rough rectangle and repeat the folding process. Shape the dough into a disk, wrap tightly in plastic wrap, and chill overnight.
- Roll out the pie dough into a rough circle about ⅛″ in thickness.
- Carefully place the dough in the pie pan, pressing up against the sides. Cover and chill in the fridge for about 20 minutes.
- Take the pie crust out, cut off the excess dough, and crimp the edges as desired. Dock the bottom and sides of the crust all over with the tines of a fork, then chill for another 20-30 minutes.
- Meanwhile, place a baking sheet in the oven and preheat it to 425 degrees F.
- Place a large piece of parchment paper over the pie crust and fill with pie weights, dry beans, or dry rice all the way up to the crimp.
- Place the pie pan on the hot baking sheet and bake for 18 minutes.
- Take the pan out, take all of the pie weights out, then brush the pie crust with an egg wash all over, except for the crimp.
- Bake for an additional 3-5 minutes or until barely golden. Allow the pie crust to cool completely before adding the pie filling.
For the lemon chess filling:
- Turn the oven down to 325 degrees F.
- In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until it resembles wet sand and smells aromatic.
- Whisk in the cornmeal, cornstarch, salt, lemon juice, butter, and eggs until fully combined.
- Pour the filling into the cooled crust, then place on a baking sheet. Wrap aluminum foil around the crimp to prevent it from getting too dark. Bake the pie for 35-45 minutes until set and slightly puffed up.
- Allow the pie to cool for at least 2 hours.
- Just before serving, sprinkle the top of the pie with granulated sugar and use a kitchen torch to brûlée it.
Notes
- Add vodka to the pie dough. If you have vodka on hand, you can add a few tablespoons to the pie dough before the water. You'll end up adding less water, so still pay close attention to the hydration level. Vodka does not develop the gluten as much, which makes it perfect for hydrating pie dough and creating a super tender pie crust!
- Keep the pie dough cold. The most important thing with making pie crust is to always keep the dough cold at all steps. So use ice cold water and cold butter, and any time you touch the dough you should put it back in the fridge for at least 20 minutes.
- Bake the pie on a hot baking sheet on the lowest rack in the oven. No one likes a soggy pie bottom! To achieve a beautifully golden, crisp bottom pie crust preheat the oven with a baking sheet on the bottom rack. When it's time to bake the pie, place the pie dish directly on top of the hot baking sheet!
Cinnatop says
Hi! Is it possible to make this pie with a different pie crust recipe? Or would it be best to stick with the one you provided?
Sloane says
Hi! You could use the pie crust in my Mini Chicken Pot Pies or the shortbread crust in my Small Batch Lemon Bars. Either would be delicious!