Lemon Delight Chess Pie

Prepared pastry for a 9-inch pie plate or a regular frozen pie crust

6 tablespoons butter, melted

1 2/3 cups sugar

4 eggs

2 tablespoons cornmeal

2 tablespoons grated lemon peel

¼ cup lemon juice

1 teaspoon vanilla

Preheat oven to 450ºF.  Unfold pie pastry and gently ease into pie plate.  Flute pastry around edge of pie plate.  In a large bowl beat together butter, sugar and eggs until smooth.  Add cornmeal, lemon peel, lemon juice and vanilla. Beat until thoroughly blended.  Pour into pie shell, and bake in a preheated 450ºF oven for 10 minutes.  Reduce heat to 350ºF, and continue baking then continue baking until knife inserted in center comes out clean or about 30-40 minutes. Cool on wire rack at room temperature for no more than two hours. Serve at room temperature or chilled. Refrigerate leftovers in covered container.

Lisa’s Notes: This is by far one of our favorite recipes from Local Dish now! A simple pie to make that is sweet and creamy with just a hint of lemon flavor.  Keep an eye on the crust – if it starts to get too brown cover the pie with a piece of aluminum foil.