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Measurements

Afterthought Lemon Chess Pie

by Tom Longshaw

3 large eggs
1 cup white sugar
Juice of 2 lemons
Zest of 1 lemon
2 tablespoons butter, melted
1 tablespoon plain yellow cornmeal

Place a baking sheet in the oven and preheat the oven to 325 degrees. Beat eggs until light. Beat the sugar into the eggs a little at a time, trying to dissolve the sugar as you go. Add lemon juice, lemon zest and melted butter and mix thoroughly. Pour into a regular pie crust - a shallow frozen crust is just fine. Place on the baking sheet in the preheated oven and bake 5 minutes. Sprinkle cornmeal on the surface of the pie and bake 30 to 35 minutes more, until pie is lightly browned and set. Remove to a rack and let cool completely.


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