LEMON CHESS PIE 
2 1/2 tbsp. cornmeal
1 1/2 c. sugar
Juice of 1 1/2 lg. lemons
Grated lemon rind
3 eggs, separated
1/4 c. melted butter
Pie crust

Preheat oven to 350 degrees. Sift together cornmeal and sugar. Mix in lemon juice and rind, egg yolks, and butter. Beat egg whites until stiff and fold into mixture. Pour into pie crust and bake 30 to 45 minutes until center is set.

 

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