Tucker Hospital Lemon Chess Pie

The cook who worked at Tucker Psychiatric Hospital in the late 50's and early 60's made lemon chess pie. When I worked the night or evening shifts (as a student nurse), she would make an extra pie for me because I loved them so much. I must have gained 10 pounds during that rotation! This is as close to what she made as I could find. I adapted this from "Southern Living, Our Best Recipes" (1970). It is somewhat different from the other Lemon Chess pie recipes. I use the same crust as I use for my Lemon Meringue Pie.

• Ready In: 1 hr
• Serves: 12
• Yields: 1 pie

Ingredients

• Pie Shell

• 2  cups flour (sifted)
• 1⁄2 teaspoon salt
• 1⁄2 cup  corn oil (Wesson)
• 1⁄4 cup milk (cold)

• Pie Filling

• 2  cups sugar
• 1  tablespoon flour
• 1  tablespoon cornmeal
• 4  eggs
• 1⁄4 cup butter (melted)
• 1⁄4 cup milk
• 4  tablespoons lemon peel (grated)
• 1⁄4 cup lemon juice

Directions

1. First make pie shell.
2. Sift measured flour and salt into a bowl.
3. Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
4. Pour liquid into bowl and stir with a fork.
5. Save half the dough to use later.
6. Roll remaining half of dough into circle between two sheets of wax paper.
7. Place into pie pan, make standing rim, and prick with fork.
8. Make filling.
9. Put sugar flour, and cornmeal into a bowl.
10. Toss lightly with fork.
11. Add eggs, butter, milk, lemon rind, and lemon juice.
12. Beat until smooth and throughly blended.
13. Pour into unbaked pie shell.
14. Bake 375 degrees F. 35 minutes, or until golden brown.
15. Cut while warn.
16. May be served warm or cool.