Sunday, September 7, 2008

Lemon Chess Pie

My mother cut out this recipe from Country Magazine. It turns out it is the same recipe my Great-grandmother made often in the 1930s and 1940s. It is a basic recipe with minimal ingredients but turns out to be a wonderfully creamy and delicious pie. She always served it at room temperature with whipped cream on top.

1 sheet of refrigerated pie pastry
4 eggs
1-1/2 cup sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 Tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt

Unroll the pastry on a lightly floured surface. Transfer to a 9 in. pie plate. Trim pastry to within 1/2 inch beyond the edge of plate; flute edges.

In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in the lemon juice, butter, cornmeal, flour and salt.

Pour into pastry shell. Bake at 350 degrees for 35-40 minutes or until a knife insterted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Makes 6 servings.

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