Lemon Chess Pie

American - Southern Dessert Recipes

1 pie crust for an 8- or 9-inch pie 4 Tbsp. butter, softened 3/4 c. sugar 2 Tbsp. cornmeal 5 eggs 1 Tbsp. lemon zest 1/4 c. fresh lemon juice

A delicious rich, dense dessert. Sadly doesn't have anything to do with chess. But the chess player at your table will eat it up. Check and mate. Yield: 1 pie, 8 big slices, or 12 "just a taste" slices (1/4 c. lemon juice is the juice from one small lemon, or half a large lemon) Lay the pie crust in your pie plate and pleat the edges to make a nice looking edge. Preheat oven to 325°F. In a medium bowl, cream butter and sugar. Beat until well combined. The mixture won't end up creamy like frosting, but more like fat cut into flour until it resembles coarse meal. Beat in cornmeal. Add eggs, 1 at a time. Stir in lemon zest. Squeeze in lemon juice. Use a strainer to make sure the seeds don't end up in the bowl. Pour into the waiting pie crust. Bake at 325°F for 45 min. or until set. Featured at the Christmas 2010 table

Submitted by Gretchen Grant
Contributed on: Tuesday December 28th, 2010 and modified on Friday March 11th, 2011