Lemon Chess Pie

Recipe from Country magazine.

1 sheet refrigerated pie pastry
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 TBSP cornmeal
2 tsp all-purpose flour
1/8 tsp salt

Unroll pastry on lightly floured surface. Transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond edge of plate; flute edges.

In a large mixing bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 more minutes or until mixture becomes thick and lemon-colored. Beat in the lemon juice, butter, cornmeal, flour & salt.

Pour into pastry shell. Bake at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Yield: 6 servings.

This has a very, very strong lemon flavor and it was very, very sugary. If I make it again, I will add less sugar and less lemon juice. Mine took about 55 minutes to bake completely. Simple to make.