LEMON CHESS PIE
Source: Ukrops

This sweet yet tart pie hails from the South.

Pastry for Single-Crust Pie
4 eggs
1 1/2 cups sugar
1/4 cup margarine or butter, melted
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
1 tablespoon cornmeal
1 1/2 teaspoons vanilla

Preheat oven to 450F.

Line bottom of a pastry-lined 9-inch pie plate with a double thickness of foil.

Bake in a 450F oven for 5 minutes. Remove foil.

Bake for 5 minutes more.

For filling, in a bowl beat eggs lightly till combined. Stir in sugar, margarine, peel, lemon juice, cornmeal, and vanilla. Mix well.

Place pastry shell on the oven rack. Pour filling into shell. Cover edge of pie with foil.

Reduce oven temperature to 350F and bake for 20 minutes. Remove foil.

Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clean. Cool on a rack. Cover and chill to store.

Servings: 8

There were 2 Lemon Chess Pie recipes that I found on their website. I am not sure if these are used in the bakery - they did not say.