Lemon Chess Pie

Name: Lemon Chess Pie
Ingredients: 1/2 (15-ounce) package refrigerated piecrusts; 2 cups sugar; 1/2 cup butter or margarine, melted; 1/4 cup milk; 1/3 cup lemon juice; 2 teaspoons grated lemon rind; 2 tablespoons cornmeal; 1 tablespoon all-purpose flour; 1 tablespoon white vinegar; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 4 large eggs, lightly beaten

12 ingredients

5 steps

Ingredients

1/2 (15-ounce) package refrigerated piecrusts
2 cups sugar
1/2 cup butter or margarine, melted
1/4 cup milk
1/3 cup lemon juice
2 teaspoons grated lemon rind
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs, lightly beaten

Directions

1

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2

Line pastry with aluminum foil, and fill with pie weights or dried beans.
3

Bake at 425° for 4 to 5 minutes. Remove weights and foil. Bake 2 more minutes or until golden. Cool crust completely.
4

Stir together sugar and next 9 ingredients until blended. Add eggs, stirring well. Pour filling into piecrust.
5

Bake at 350° for 50 to 55 minutes, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.