Lemon Chess Pie(Good!)

• 1 1/2 c. sugar
• 1 Tbsp. white cornmeal
• 1 Tbsp. all-purpose flour
• 4 large eggs
• 1/2 c. buttermilk
• 1/3 c. unsalted butter (room temperature)
• 1 Tbsp. finely shredded lemon peel
• 1/3 c. lemon juice
• 1 tsp. vanilla
• 1 unbaked 9-inch pie shell

1. Combine sugar, cornmeal, flour and 1/4 teaspoon salt. Beat eggs well. Add sugar mixture and mix well. Add buttermilk, butter, lemon peel, lemon juice and vanilla.
2. Beat until well blended. Pour into unbaked pie shell. Bake at 350u0b0 about 40 minutes or until top is golden brown and custard is set.
3. (There will be some free butter at
4. this point but it will be absorbed as the pie cools.)
5. Remove to rack and
6. cool completely. Serve with whipped cream, if desired.
7. Yields 8 servings.

sugar, white cornmeal, flour, eggs, buttermilk, unsalted butter, lemon peel, lemon juice, vanilla, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987417 (may not work)