Lemon Chess Pie

This is a great summer pie, cool and refreshing with a slight tang. It keeps well in the freezer and fridge.

• Ready In: 1 hr 30 mins
• Serves: 8
• Yields: 1 10inch pie

Ingredients

• 1 (10 inch)  pie shells
• 6  large eggs
• 1 1⁄2 cups sugar
• 1⁄8 teaspoon salt
• 4  tablespoons buttermilk
• 8  tablespoons lemon juice
• 1  tablespoon  grated fresh lemon rind
• 1 1⁄2 teaspoons vanilla
• 3  tablespoons cornmeal
• 1  whole lemon, sliced thin
• 6  tablespoons  melted butter

Directions

1. Partially bake pie shell at 375°F for 10 minutes.
2. Reduce oven to 325°F.
3. Beat eggs and sugar until thick.
4. Add remaining ingredients (except lemon slices).
5. Pour into pie shell.
6. Place lemon slices on top.
7. Bake about an hour at 325°F until set and lightly browned.