Lemon Chess Pie

Name: Lemon Chess Pie
Ingredients: 1 unbaked 9-inch deep-dish frozen pastry shell; 1/4 cup butter or margarine, softened; 1 1/2 cups sugar; 4 large eggs; 1 tablespoon lemon rind; 1/4 cup fresh lemon juice; 1 tablespoon cornmeal; Garnishes: lemon slice and zest

8 ingredients

3 steps

Ingredients

1 unbaked 9-inch deep-dish frozen pastry shell
1/4 cup butter or margarine, softened
1 1/2 cups sugar
4 large eggs
1 tablespoon lemon rind
1/4 cup fresh lemon juice
1 tablespoon cornmeal
Garnishes: lemon slice and zest

Directions

1

Bake pastry shell at 425° for 7 minutes or until light golden brown. Reduce oven temperature to 350°.
2

Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs and remaining ingredients, beating just until blended. Pour mixture into pastry shell; place on a baking sheet.
3

Bake at 350° for 45 to 50 minutes or until pie is firm, shielding edges with aluminum foil to prevent excessive browning, if needed. Cool completely on a wire rack. Garnish, if desired.