Lemon Delight Chess Pie

Recipe courtesy of The Incredible Edible Egg™.

Recipe Ingredients:

1 prepared pastry for a (9-inch) pie plate or frozen, defrosted pie shell
6 tablespoons butter
1 2/3 cup granulated sugar
4 large eggs
2 tablespoons corn meal
2 tablespoons grated lemon peel
1/4 cup lemon juice
1 teaspoon vanilla extract

Cooking Directions:

1. Preheat oven to 450°F (230°C).
2. Unfold pie pastry and gently ease into pie plate. Flute pastry around edge of pie plate.
3. In a large bowl beat together butter, sugar and eggs until smooth. Add cornmeal, lemon peel, lemon juice and vanilla extract. Beat until thoroughly blended.
4. Pour into pie shell, and bake in a preheated 450°F (230°C) oven for 10 minutes.
5. Reduce heat to 350°F (175°C), and continue baking until knife inserted in center comes out clean, or about 30 to 40 minutes.
6. Cool on wire rack at room temperature for no more than 2 hours, then refrigerate.
7. Serve at room temperature or chilled. Refrigerate leftovers in covered container.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 456; Total Fat: 21g; Cholesterol: 147mg; Total Carbs: 62g; Fiber: 1g; Protein: 5g; Sodium: 276mg.

Recipe and photograph courtesy of The Incredible Edible Egg™.