Lemon Chess Pie...

Happy Easter! Thanks for joining us! We had a great day :)

For those of you that were here today and requested the recipe, here it is.

(This comes from the May, 2010 issue of Cooks Country)

Lemon Chess Pie

Use your favorite pie dough or do like I did and buy the Pillsbury ready made pie crusts in the fridge section - they work perfect in a pinch!

5 large eggs

1.75 cups plus 1 tsp sugar

juice (approx 3 Tbsp) and zest (approx 1 Tbsp) from 1 large lemon

2 Tbsp cornmeal (not coarse ground)

1 stick butter, melted and cooled slightly

1 - 9" pie shell

1. Before you even start the crust: Whisk eggs in large bowl until smooth. Slowly whisk in 1.75 cups sugar, lemon zest and juice, cornmeal, and salt until combined. Whisk in butter. Let sit while you bake the crust. Minimum 30 mn.

2. Place cold, refrigerated (at least 40 mn in fridge and 20 mn in freezer if you made from scratch - otherwise take ready made crust out and go from there) pie crust in 9" baking dish. Poke all over with fork. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Bake shell 8 mn. Remove from oven and reduce temp to 325.

3. As soon as the pie crust comes out of the oven, whisk filling briefly to recombine. Scrape into pie shell and bake 35 mn until surface is lightly brown and center jiggles slightly when shaken. Sprinkle with remaining tsp sugar. Cool completely on wire rack and refrigerate minimum 4 hours or overnight.

4. Serve with fresh whipped cream