Lemon Chess Pie from Farm Journal

From the Farm Journal's Complete Home Baking Book, pg 300. This recipe had more lemon juice than any other recipe I found already posted. Per the cookbook: "Old plantation favorite brought here originally from England. Its buttery-rich custard filling has a nut-brown topping."

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 4  eggs
• 2  cups sugar
• 1⁄2 cup lemon juice
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 1  teaspoon cornmeal
• 1  teaspoon flour
• 1⁄8 teaspoon salt
• 1 (9 inch)  unbaked pie shells

Directions

1. Preheat oven to 350°F.
2. Using an electric mixer at high speed, beat eggs in a bowl until well blended.
3. Gradually add the sugar, beating well after each addition.
4. Add the lemon juice, melted butter, cornmeal, flour, and salt.
5. Beat well, using electric mixer at low speed.
6. Pour into unbaked pie shell and bake 40 minutes or until top is browned. Do not overbake. Cool on a rack.