This traditional Southern dessert is truly as easy as pie and it's really, really good:
LEMON CHESS PIE
Note — Have all ingredients at room temperature.
4 large eggs
1 1/2 cups sugar
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/3 cup unsalted butter, melted, cooled
1/2 cup buttermilk
1/3 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
Preheat oven to 350 degrees.
Put the eggs a large mixing bowl, and whisk briefly to blend.
Whisk in the following, one at a time, blending until each
ingredient has been incorporated before adding the next:
Pour the filling into the unbaked pie crust, and bake in
the middle of the preheated oven for 30 to 40 minutes,
until the pie is golden brown on top and almost set.
The center of the pie should remain slightly loose; it will
set as it cools. Remove to a cooling rack, and cool
completely before serving.
Serve at room temperature with lightly sweetened