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LEMON CHESS PIE Ingredients 2 cups sugar Pinch of salt 1 tablespoon all-purpose flour 1 tablespoon cornmeal 4 eggs One-half cup butter, melted One-fourth to one-half cup of milk or cream 4 tablespoons grated lemon rind One-fourth cup fresh lemon juice One nine-inch unbaked pie shell (I prefer Marie Calendar's... simply the best) Directions: Preheat the oven to 375 degrees. In a large mixing bowl, combine the sugar, flour and cornmeal. Toss lightly. Add the eggs, melted butter, lemon juice, and lemon rind. Beat until smooth and thoroughly blended. Pour the filling into the pie shell. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. The center of the custard should be barely firm. Cool completely before slicing. "Surely goodness and lovingkindness will follow me all the days of my life, and I will dwell in the house of the LORD forever." Psalm 23:6 -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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