Lemon Chess Pie

Lemon Chess Pie.doc36.5 KB
1 9” deep pie crust
2 cups sugar
1 Tbs. all-purpose flour
1 Tbs. corn meal
4 eggs (+1 for pie crust edges)
1/4 cup butter, melted
1/4 cup milk
1/4 cup lemon juice, fresh squeezed
1/4 cup lemon zest



  1. In a large mixing bowl, add all ingredients and blend together until smooth.
  2. Pour into unbaked pie shell.
  3. Brush crust edges with one whisked egg.
  4. Bake at 375 degrees for 45 min. - 1 hour until firm and golden brown.
  5. Let completely cool before slicing.
  6. Serve with whipped cream.

Recipe from my Grandmother Margaret