Lemon Chess Pie - cooking recipe

Ingredients

1/2 c. butter, softened
1 c. sugar
3 or 4 eggs
1 Tbsp. cornmeal
juice and rind of one lemon
unbaked pastry shell

Preparation

Cream the butter, which should have softened at room temperature, with the sugar until the granules of sugar have disappeared.
Add the eggs, one at a time, beating well after each addition.
Blend in the cornmeal and add the lemon juice and grated rind.
(You should have at least 1/3 cup of lemon juice as the pie should taste lemony.)
Pour into an unbaked pastry shell.
Bake at 375\u00b0 until the pie is firm.
Oldtimers shook the pie slightly and if the center trembled a little, a few more minutes were needed.