LEMON CHESS PIE|
(An Oldie But Goodie)
This lemon chess pie recipe dates back 100 years.
4 eggs, lightly beaten
grated rind of 1 lemon
1/4 c. lemon juice
1/4 c. milk
1 1/2 c. sugar
1 Tbsp. sifted flour
1 Tbsp. sifted cornmeal
1/4 c. butter, melted
1 (9-inch) unbaked pie shell
Beat lemon juice, beaten eggs and lemon rind together.
Add the milk and mix. Combine the sugar, flour and cornmeal;
stir into egg mixture. Add butter and mix well. Pour into
unbaked pie shell. Sprinkle top with nutmeg and bake at 350 degrees
for 30 to 45 minutes or until custard is set. Test by insert-
ing silver knife in center. When it comes out clean, the
filling is set. Makes 6 servings.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.