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LEMON CHESS PIE
4 eggs
1½ c sugar
1 T flour
1 T white corn meal
¼ c milk
¼ c melted butter or margarine
1/3 c fresh lemon juice
Grated lemon rind (one lemon)
Beat together eggs and sugar until completely blended. Mix together corn meal and flour. Slowly add dry mixture to sugar mixture. Once completely combined, mix in the rest of the ingredients.
Roll half of pie crust recipe into a 12-inch circle. Place into 9-inch pan and flute edges. Pour filling into pie shell. Bake at 375° for 40 minutes. Cool completely before serving – pie will set as it cools.
