Lemon Chess Pie
Courtesy of Mr. Food Test Kitchen 6 Servings • 50 Min. Cook Time • 6 Hr. Chill Time
| Ingredients |
|---|
| 1 refrigerated pie crust (from a 14.1-oz. package) |
| 2 c. sugar |
| 4 eggs |
| 1/4 c. (1/2 stick) butter, melted |
| 1/4 c. milk |
| 2 Tbsp. yellow cornmeal |
| 2 Tbsp. lemon juice |
| 1 Tbsp. all-purpose flour |
| 1 Tbsp. grated lemon peel |
Directions:
1. Preheat oven to 350°F. Place pie crust in a 9-inch deep dish pie plate and flute edges.
2. In a large bowl, with an electric mixer, beat remaining ingredients until well mixed; pour into pie crust.
3. Bake 50 to 55 minutes, or until a crust forms over the top and turns golden brown. Let cool, then cover and chill 6 hours, or until firm.
Recipe and Image from the Mr. Food Test Kitchen
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