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Lemon Chess Pie Recipe


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     Lemon Chess Pie

Category   Desserts - Breads
Sub Category   None

4 eggs at room temperature
1 1/2 cups white sugar
1 Tbsp cornmeal
1 Tbsp flour
1/2 tsp salt
5 Tbsp butter, melted and cooled to room temp.
1/2 cup buttermilk, room temp.
1/3 cup lemon juice, room temp.
1 Tbsp lemon zest
1 tsp vanilla
1 unbaked 9 inch pie crust
whipped cream

Preheat oven to 350. Put eggs in large mixing bowl, whisk briefly to blend. One at a time, whisk in the following, till each ingredient has been incorporated before proceeding to the next- Sugar, cornmeal, flour, salt, butter, buttermilk, lemon juice, zest, vanilla.
Pour filling into unbaked pie crust, bake in middle of pre-heated oven for 30-40 minutes, till top is golden brown and almost set. Remove and cool completely before serving.
Serve at room temperature with lightly sweetened whipped cream.

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