Posted by: jiminmontana | April 18, 2010

Lemon Chess Pie (a Southern favorite)

 1  2/3 cups sugar

 1 tablespoon all-purpose flour

1 tablespoon cornmeal

1/4 teaspoon salt

1/4 cup butter, melted

2 teaspoons grated lemon rind (5 lemons)

1/4 cup fresh lemon juice (5 lemons)

1/4 cup milk

4 eggs

1 unbaked 9-inch pie shell

Preheat oven to 375°F.

Grate 5 lemons for peel, then juice them and strain out seeds. Combine sugar, flour, cornmeal and salt. Add the melted butter, lemon rind, lemon juice and milk; mix well.

Add the eggs, one at a time, beating after each addition.  This assures that the pie will be totally smooth.

Pour into an unbaked 9-inch pie shell. Bake for 40 minutes, plus – or until golden on top and not “jiggly”.



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