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
  1. Preheat the oven to 375 degrees. Press the pie pastry into a 9-inch pie pan, and crimp the edges.
  2. 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.
  3. 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/