Lemon Chess Tart

lemon chess tart

This Lemon Chess Tart is a scrumptious take on the classic Southern pie. Garnish this sweet treat with whipped cream and your favorite fruit!

Lemon Chess Tart
Makes 1 (10-inch) deep-dish tart
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  1. 2¼ cups all-purpose flour
  2. ½ cup granulated sugar
  3. ¼ teaspoon salt
  4. ¾ cup butter, cut into tablespoons
  5. 1 egg yolk
  1. 2 cups granulated sugar
  2. 2 tablespoons yellow cornmeal
  3. 1½ tablespoons all-purpose flour
  4. 6 large eggs
  5. 6 tablespoons butter, melted
  6. ¼ cup milk
  7. 1 tablespoon lemon zest
  8. ½ cup fresh lemon juice
  9. Garnish: confectioners’ sugar, sweetened whipped cream, sliced fresh strawberries
  1. Preheat oven to 350°.
  2. For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter and egg yolk, and pulse until mixture resembles coarse crumbs. Press mixture into bottom and up sides of a 10-inch deep-dish removable-bottom tart pan.
  3. Bake for 15 minutes or until lightly browned. Let cool for 15 minutes.
  4. For filling: In a large bowl, whisk together sugar, cornmeal, and flour. Whisk in eggs, one at a time, until combined. Whisk in melted butter, milk, and lemon zest and juice. Pour mixture into prepared crust.
  5. Bake for 40 to 50 minutes or until center is set, covering with aluminum foil to prevent excess browning, if necessary. Let cool for at least 2 hours before serving. Garnish with confectioners’ sugar, whipped cream, and strawberries, if desired. Refrigerate for up to 3 days.
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