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Lemon Slice Chess Pie
This pie has lemon slices in the pie.

Pie crust for 9" pie pan
6 eggs 3 T yellow cornmeal
1 1/2 c sugar, plus more for dipping lemon slices 1 T lemon zest
1/4 t salt 1 1/2 T vanilla 
6 T buttermilk 8 slices of lemon, cut 1/8" thick
6 T butter, melted
6 T fresh squeezed lemon juice

Weigh down crust to prevent blistering, and prebake in 350°F oven to very pale golden. Reduce oven temperature to 325°F.

Beat eggs, sugar and salt together until thick. Add in buttermilk, melted butter and lemon juice. Next, add mix in cornmeal, lemon zest and vanilla. Pour into prepared pie crust. Dip the both sides of lemon slices in extra sugar, and arrange over the top of the pie filling. Bake until filling is set and golden in color, about 1 hour; check after 45 minutes. Serve this pie chilled.

Recipe from a collection of old newspaper and magazine clippings. No date noted.




Copyright © 2004-2010 Beach Cuisine®, Inc.
All Rights Reserved.



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