Mrs. Steward's Lemon Chess Pie

This recipe uses 50% less sugar than most recipes for Lemon Chess Pie, but still tastes great. This pie is best made using a wire whisk for blending. Electric mixers incorporate too much air into the filling and yield mixed results.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  unbaked pie shell
• 4  whole eggs
• 3⁄4 cup granulated sugar
• 1  pinch salt
• 4  tablespoons unsalted butter, melted
• 1⁄4 cup fresh lemon juice
• 1  tablespoon lemon zest
• 1  tablespoon cornstarch
• 1  tablespoon cornmeal
• 1⁄4 cup buttermilk
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 400 degrees.
2. Prick bottom of pie crust several times, then brown pie crust for five minutes.
3. Break eggs into a large bowl and beat slightly.
4. Add sugar, cornstarch, salt and cornmeal. Mix well.
5. Add buttermilk and butter, mix well.
6. Add lemon juice and zest. Mix until smooth and creamy.
7. Pour filling into pie shell.
8. Place in 400 degree oven for 10 minutes.
9. Reduce, heat to 350 degrees and bake for 35-40 additional minutes, until knife inserted into center comes out clean.
10. Let cool and enjoy.