Lemon Chess Pie
- 1 single crust pie pastry
- 4 tablespoons unsalted butter, melted
- 1¼ cups sugar
- 4 eggs
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ¼ cup milk
- 2 tablespoons self-rising cornmeal
- 1 tablespoon self-rising flour
- Preheat the oven to 375 degrees. Press the pie pastry into a 9-inch pie pan, and crimp the edges.
- In the bowl of an electric mixer, combine the butter, sugar, eggs, zest, juice, milk, cornmeal and flour. Mix well. Pour into the prepared crust.
- Bake 35 to 40 minutes or until set in the center. Cool 1 hour on a wire rack before slicing and serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/lighten-up-with-lemons/
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