• 6servings
  • 50minutes
  • 482calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 sheet refrigerated pie pastry

  2. 4 eggs

  3. 1-1/2 cups sugar

  4. 1/2 cup lemon juice

  5. 1/4 cup butter, melted

  6. 1 tablespoon cornmeal

  7. 2 teaspoons all-purpose flour

  8. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Lemon Chess Pie Recipe photo by Taste of Home Unroll pastry on a lightly floured surface. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.

  2. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in the lemon juice, butter, cornmeal, flour and salt.

  3. Pour into pastry shell. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Yield: 6 servings.


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