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Lemon Chess Pie

  • Yield: 1 pie


  • 1 prepared pie shell, 8 to 9-inch
  • 1 1/2 cups sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon grated lemon zest
  • 4 eggs
  • 1/2 cup lemon juice
  • 1/2 cup melted butter, cooled
  • Garnish:
  • Squeeze bottle with raspberry coulis
  • Whipped cream in pastry bag with star tip
  • Powdered sugar in shaker
  • Fresh mint sprigs
  • Candied lemon zest


  • Preheat the oven to 350 degrees F. In a mixing bowl, combine the sugar, cornstarch and lemon zest together. Whisk in the eggs, one at a time. Stir in the lemon juice and butter, blend until fully incorporated. Pour into the pie shell. Bake for 20 to 25 minutes or until the pie is lightly browned and set. Remove from the oven and cool. Place a slice of the pie on the plate. Drizzle with the raspberry coulis. Garnish with the whipped cream, powdered sugar, mint and lemon zest.