Lemon Chess Pie

Ingredients

• 2 cups sugar
• 1 tablespoon plain flour
• 1 tablespoon plain corn meal
• % cup lemon juice
• 4 eggs, unbeaten
• % cup butter, melted
• 4 tablespoons grated lemon rind
• % cup milk

Method

1. 1

   Put sugar, flour and corn meal in bowl.

2. 2

   Toss lightly with fork and add eggs, butter, milk, lemon rind and lemon juice.

3. 3

   Beat until smooth and thoroughly blended.

4. 4

   Line a 9" pie pan with pastry.

5. 5

   Pour into pie shell.

6. 6

   Bake at 375 degrees F. for 35 to 45 minutes or until golden brown.

7. 7

   Cut warm.

8. 8

   Makes a thick 9" pie, shimmery and golden inside.

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 26. The excerpt below is the record exactly as published.

Lemon Chess Pie 2 cups sugar 4 tablespoons grated 1 tablespoon plain flour lemon rind 1 tablespoon plain corn % cup lemon juice meal 4 eggs, unbeaten % cup butter, melted % cup milk

Cook this with the app: pantry check, scaling, and the assistant.