Lemon Chess Pie
8 ingredients
3 steps
Ingredients
- 1 sheet refrigerated pie pastry
- 4 eggs
- 1-1/2 cups sugar
- 1/2 cup lemon juice
- 1/4 cup butter, melted
- 1 tablespoon cornmeal
- 2 teaspoons all-purpose flour
- 1/8 teaspoon salt
Directions
-
1Unroll pastry on a lightly floured surface. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
-
2In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in the lemon juice, butter, cornmeal, flour and salt.
-
3Pour into pastry shell. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
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