Lemon Chess Pie

Lemon Chess Pie
6-8 servings
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4 eggs
1 1/2 cups of sugar
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon white cornmeal
1 tablespoon flour
1/4 cup milk
pinch of salt (1/8 teaspoon)

Beat eggs; gradually add sugar. Stir in remaining ingredients. Pour into an unbaked 9-inch pie shell, homemade or otherwise. Bake at 350 degrees for 40 minutes or until brown. Do not over bake.