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Lemon Chess Pie

Lemon Chess Pie Recipe


4 eggs
1 1/2 cups sugar
1 tablespoon grated lemon rind
1/4 cup lemon juice
1/4 cup butter, melted
1 tablespoon white cornmeal
1 tablespoon flour
1/4 cup milk
pinch of salt


Beat eggs; gradually add sugar.  Stir in remaining ingredients.  Pour into an unbaked 9 inch pie shell.  Bake at 350 degrees for 40 minutes or until brown.  Do not over bake.

To test for doneness, insert a knife in the middle of the filling, and if it comes out clean, it’s done.  Use this as a test for many pies such as pumpkin, pecan, etc...

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