Lemon Chess Pie - cooking recipe

Ingredients

1/4 c. lemon juice
4 eggs, lightly beaten
grated rind of 1 lemon
1/4 c. milk
1 1/2 c. sugar
1 Tbsp. sifted flour
1 Tbsp. sifted cornmeal
1/4 c. butter, melted
1 (9-inch) unbaked pie shell
nutmeg

Preparation

Beat the lemon juice.
Beat eggs and lemon rind together.
Add the milk and mix.
Combine the sugar, flour and cornmeal.
Stir into egg mixture.
Add the butter and mix well.
Pour into unbaked pie shell.
Sprinkle top with nutmeg and bake at 350\u00b0 for 30 to 45 minutes or until custard is set.
Test by inserting silver knife in center.
When it comes out clean, the filling is set.