Tucker Hospital Lemon Chess Pie

• 2 cups flour (sifted)
• 12 teaspoon salt
• 12 cup corn oil (Wesson)
• 14 cup milk (cold)
• 2 cups sugar
• 1 tablespoon flour
• 1 tablespoon cornmeal
• 4 eggs
• 14 cup butter (melted)
• 14 cup milk
• 4 tablespoons lemon peel (grated)
• 14 cup lemon juice

1. First make pie shell.
2. Sift measured flour and salt into a bowl.
3. Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
4. Pour liquid into bowl and stir with a fork.
5. Save half the dough to use later.
6. Roll remaining half of dough into circle between two sheets of wax paper.
7. Place into pie pan, make standing rim, and prick with fork.
8. Make filling.
9. Put sugar flour, and cornmeal into a bowl.
10. Toss lightly with fork.
11. Add eggs, butter, milk, lemon rind, and lemon juice.
12. Beat until smooth and throughly blended.
13. Pour into unbaked pie shell.
14. Bake 375 degrees F. 35 minutes, or until golden brown.
15. Cut while warn.
16. May be served warm or cool.

flour, salt, corn oil, milk, sugar, flour, cornmeal, eggs, butter, milk, lemon peel, lemon juice

Taken from www.food.com/recipe/tucker-hospital-lemon-chess-pie-242843 (may not work)