Lemon Chess Pie

Recipe from Southern Living

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  • 1 unbaked 9-inch deep-dish frozen pastry shell
  • 1/4 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 tablespoon lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon cornmeal
  • Garnishes: lemon slice and zest


  1. Bake pastry shell at 425° for 7 minutes or until light golden brown. Reduce oven temperature to 350°.
  2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs and remaining ingredients, beating just until blended. Pour mixture into pastry shell; place on a baking sheet.
  3. Bake at 350° for 45 to 50 minutes or until pie is firm, shielding edges with aluminum foil to prevent excessive browning, if needed. Cool completely on a wire rack. Garnish, if desired.
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