Lemon Chess Pie

Name: Lemon Chess Pie
Ingredients: 1/2 (15-oz.) package refrigerated piecrusts; 2 cups sugar; 1 tablespoon all-purpose flour; 1 tablespoon yellow cornmeal; 1/4 cup butter, melted; 1/4 cup milk; 1/4 cup fresh lemon juice; 1 teaspoon grated lemon rind; 4 large eggs, lightly beaten; Whipped cream (optional); Garnishes: fresh raspberries, lemon slice

11 ingredients

4 steps

Ingredients

1/2 (15-oz.) package refrigerated piecrusts
2 cups sugar
1 tablespoon all-purpose flour
1 tablespoon yellow cornmeal
1/4 cup butter, melted
1/4 cup milk
1/4 cup fresh lemon juice
1 teaspoon grated lemon rind
4 large eggs, lightly beaten
Whipped cream (optional)
Garnishes: fresh raspberries, lemon slice

Directions

1

Fit pastry into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.
2

Bake at 425° for 7 minutes. Remove weights and foil, and bake 4 more minutes. Reduce oven temperature to 350°.
3

Whisk together sugar and next 6 ingredients until blended. Add eggs, whisking well. Pour mixture into prepared piecrust.
4

Bake at 350° for 50 to 55 minutes or until golden, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool completely on a wire rack. Serve with whipped cream, if desired. Garnish, if desired.