Lemon Chess Pie

Directions

1. 1
   Cream the butter, which should have softened at room temperature, with the sugar until the granules of sugar have disappeared.
2. 2
   Add the eggs, one at a time, beating well after each addition.
3. 3
   Blend in the cornmeal and add the lemon juice and grated rind.
4. 4
   (You should have at least 1/3 cup of lemon juice as the pie should taste lemony.)
5. 5
   Pour into an unbaked pastry shell.
6. 6
   Bake at 375° until the pie is firm.
7. 7
   Oldtimers shook the pie slightly and if the center trembled a little, a few more minutes were needed.