“When life gives you lemons …..”
After years of growing two lemon trees in large containers, we finally have a decent crop of lemons and I am frantically trying to come up with recipes that call for lemons. One such recipe comes from a fairly old Marshall Texas recipe book and was submitted by Elsie (Mrs. Cleveland) Heard who passed away in 2010. Cleveland and I were in Lions Club together and I seem to recall this pie showing up at some pot luck dinner we had back some many years ago.
Our granddaughter, Raegan, is proof that this is a “child friendly” recipe. Raegan loves this pie and I really enjoy the two of us preparing and cooking it together when she is here visiting; It is going in the family cookbook as “Raegan’s Lemon Chess Pie”!
Assemble the required ingredients. Preheat the oven to 350-degrees F.
In a medium bowl, beat the four eggs and add the flour, corn meal, sugar, milk, lemon juice, and lemon zest; mix well.
Pour the mixture in the unbaked pie shell. Bake for 35 to 45 minutes until the filling is firm.
Remove from the oven and place the cooked pie on a cooling rack for 10 minutes before serving.
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