Lemon Chess Pie

Name: Lemon Chess Pie
Ingredients: 2 cups sugar; 1 tablespoon flour; 1 tablespoon fine yellow cornmeal; 4 eggs; 1/4 cup milk; 1/4 cup unsalted butter, melted; 2 tablespoons grated lemon rind; 1/3 cup fresh lemon juice with pulp; 1 (9-inch) unbaked pie shell; 1 cup heavy cream, whipped

10 ingredients

7 steps

Ingredients

2 cups sugar
1 tablespoon flour
1 tablespoon fine yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup unsalted butter, melted
2 tablespoons grated lemon rind
1/3 cup fresh lemon juice with pulp
1 (9-inch) unbaked pie shell
1 cup heavy cream, whipped

Directions

1

In a large bowl combine the sugar, flour and cornmeal.
2

Blend well, then add the eggs and combine well.
3

Add the milk and mix then stir in the melted butter, lemon rind and juice.
4

Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling.
5

Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes.
6

Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly.
7

Serve with dollops of whipped cream.