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

  1. 1
    Unroll 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.
  2. 2
    In 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.
  3. 3
    Pour 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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