Lemon Chess Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 286. Vision transcription from the scanned page; needs review.
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Ingredients
- Pastry for Single-Crust Pie (see recipe, page 293)
- 4 eggs
- 1 1/2 cups sugar
- 1/4 cup margarine or butter, melted
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons lemon juice
- 1 tablespoon cornmeal
- 1 1/2 teaspoons vanilla
Instructions
- Line bottom of a pastry-lined 9-inch pie plate with a double thickness of foil. Bake in a 450° oven for 5 minutes. Remove foil. Bake for 5 minutes more.
- For filling, in a bowl beat eggs lightly till combined. Stir in sugar, margarine, peel, lemon juice, cornmeal, and vanilla. Mix well. Place pastry shell on the oven rack. Pour filling into shell.
- Cover edge of pie with foil. Reduce oven temperature to 350° and bake for 20 minutes. Remove foil. Bake for 15 to 20 minutes more or till a knife inserted near the center comes out clean. Cool on a rack. Cover and chill to store.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "lemon chess pie for pi day" by Stacy Spensley; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/21001756@N06/4436751921. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.