Lemon Chess Pie

INGREDIENTS

• 1 bottom pie crust
• 2 C. sugar
• 1/2 C. melted butter
• 1/4 C. milk
• 1/3 C. lemon juice
• 2 tsp. grated lemon rind
• 2 Tbsp. cornmeal
• 1 Tbsp. all-purpose flour
• 1 Tbsp. white vinegar
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 4 lg. eggs, lightly beaten

INSTRUCTIONS

Fit pie crust into a 9″ pie plate; fold edges under, and crimp. Line edges with aluminum foil, and prick the crust or use pie weights. Bake at 425 degrees for 7-8 mins. Cool crust completely. Stir together sugar and the next 9 ingredients until blended. Add eggs, stirring well. Pour filling into pie crust. Bake at 350 degrees for 50-55 mins shielding edges with foil to prevent excessive browning. Cool completely on a wire rack. Pie will look golden like a custard pie.

Recipe by Peggy