LEMON CHESS PIE FROM FARM JOURNAL
From the Farm Journal's Complete Home Baking Book, pg 300. This recipe had more lemon juice than any other recipe I found already posted. Per the cookbook: "Old plantation favorite brought here originally from England. Its buttery-rich custard filling has a nut-brown topping."
Provided by flower7
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Using an electric mixer at high speed, beat eggs in a bowl until well blended.
- Gradually add the sugar, beating well after each addition.
- Add the lemon juice, melted butter, cornmeal, flour, and salt.
- Beat well, using electric mixer at low speed.
- Pour into unbaked pie shell and bake 40 minutes or until top is browned. Do not overbake. Cool on a rack.
Nutrition Facts : Calories 600.5, Fat 28.5, SaturatedFat 13.2, Cholesterol 164.7, Sodium 387.7, Carbohydrate 82.6, Fiber 1.2, Sugar 67.2, Protein 6.3
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