A “newfangled” version of chess pie, although this recipe dates back to before 1900.
Ingredients
- 1 unbaked piecrust
- 1 medium lemon, or ¼ cup lemon juice
- ½ cup salted butter
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons yellow cornmeal
Instructions
- Preheat your oven to 350° F.
- Juice the lemon, measuring out ¼ cup.
- In a small saucepan, melt the butter. In a medium bowl, whisk the eggs until they are light in color. Add the sugar, the butter, the cornmeal, and the lemon juice, and stir the ingredients until they are just combined.
- Pour the filling into the piecrust.
- Place the pie in the oven, and bake it until the filling is set in the middle, about 35 minutes.
Notes
From Vintage Pies: Classic American Pies for Today’s Home Baker
Printed with the permission of Anne Haynie Collins and The Countryman Press
Photos courtesy of Todd and Lisa Balfour
Find it online: https://diginwithdana.com/2015/02/lemon-chess-pie.html