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Lemon Chess Pie


  • 2 cups sugar
  • Pinch of salt
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornmeal
  • 4 eggs
  • One-half cup butter, melted
  • One-fourth cup milk
  • 4 tablespoons grated lemon rind
  • One-fourth cup fresh lemon juice
  • One nine-inch unbaked pie shell


  • Preheat the oven to 375 degrees. In a large mixing bowl, combine the sugar, flour and cornmeal. Toss lightly.
  • Add the eggs, melted butter, lemon juice, and lemon rind. Beat until smooth and thoroughly blended. Pour the filling into the pie shell. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. The center of the custard should be barely firm. Cool completely before slicing.