LEMON CHESS PIE
INGREDIENTS
1/2
(15-oz) package refrigerated piecrusts
2
cups sugar
2
Tbsp. cornmeal
1
Tbsp. flour
1/4
tsp. salt
1/2
cup margarine, melted
1/4
cup milk
2
tsp. white vinegar
1/3
cup lemon juice
2
tsp. grated lemon rind
1/2
tsp. vanilla extract
4
large eggs, lightly beaten
DIRECTIONS
FIT
piecrust into a 9-inch pieplate/pan according to package directions;
fold edges under and crimp.
LINE
inside of piecrust with aluminum foil and fill it with pie weights
or dried beans.
BAKE
at 425 degrees for 4 to 5 minutes. Remove weights and foil and bake
2 more minutes or until golden. Cool.
STIR
together sugar and next 9 ingredients until blended. ADD eggs,
stirring well. Pour into piecrust.
BAKE
at 350 degrees for 50 to 55 minutes, shielding edges with aluminum
foil after 10 minutes to prevent excessive browning. Cool completely
on a wire rack.
YIELD: 1 (9-inch) pie
