Lemon Chess Pie from Farm Journal |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From the Farm Journal's Complete Home Baking Book, pg 300. Per the cookbook: Old plantation favorite brought here originally from England. Its buttery-rich custard filling has a nut-brown topping. Ingredients:
4 eggs |
2 cups sugar |
1/2 cup lemon juice |
1/2 cup butter or 1/2 cup margarine, melted |
1 teaspoon cornmeal |
1 teaspoon flour |
1/8 teaspoon salt |
1 (9 inch) unbaked pie shells |
Directions:
1. Preheat oven to 350°F.
2. Using an electric mixer at high speed, beat eggs in a bowl until well blended.
3. Gradually add the sugar, beating well after each addition.
4. Add the lemon juice, melted butter, cornmeal, flour, and salt.
5. Beat well, using electric mixer at low speed.
6. Pour into unbaked pie shell and bake 40 minutes or until top is browned. Do not overbake. Cool on a rack.
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