Southern Lemon Chess Pie
Courtney Whitmore - Pizzazzerie
plus 1 teaspoon white cornmeal
plus 1 teaspoon flour
fresh lemon juice
fine lemon zest
8-inch pie shells, unbaked
Preheat oven to 325 degrees F.
In a large bowl fitted with electric mixer, combine sugar, cornmeal and flour. While on low, add eggs one at a time. Mix on medium until mixture is pale yellow and slightly foamy.
Add melted butter, lemon juice, and milk. Continue to blend until well combined.
Fold in lemon zest. Divide mixture between two pie shells.
Bake for 45 minutes or until top is lightly golden and crust begins to brown. You can wrap crusts in aluminum foil halfway through baking to prevent crust from over cooking.
Refrigerate pie until ready to serve.
Makes 2 (8-inch) pies. Also, be sure you blend the eggs and sugar mixture until the eggs are light and slightly foamy.