Lemon Buttermilk Chess Pie

• 1 1/2 c. sugar
• 1 Tbsp. yellow cornmeal
• 1 Tbsp. flour
• 1/4 tsp. salt
• 4 large eggs, room temperature
• 1/3 c. unsalted butter, melted and cooled
• 1 Tbsp. confectioners sugar
• 1 Tbsp. finely grated lemon zest
• 1/2 c. lemon juice
• 1/2 c. buttermilk, room temperature
• 1 tsp. vanilla
• 1 unbaked 9-inch pie shell
• whipped cream (for garnish)

1. Preheat oven to 350u0b0.
2. In a bowl, combine sugar, cornmeal, flour and salt.
3. In another bowl, beat eggs thoroughly.
4. Add sugar mixture; mix well.
5. Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
6. Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
7. Remove pie to rack; cool completely.
8. Sprinkle top with confectioners sugar and garnish each serving with whipped cream.
9. Makes 8 servings.

sugar, yellow cornmeal, flour, salt, eggs, unsalted butter, confectioners sugar, lemon zest, lemon juice, buttermilk, vanilla, shell, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789015 (may not work)