Lemon Chess Pie - cooking recipe

Ingredients

1 1/2 c. sugar
1 Tbsp. white cornmeal
1 Tbsp. all-purpose flour
1/4 tsp. salt
4 large eggs (room temperature)
1/2 c. buttermilk
1/3 c. unsalted butter, melted and cooled
1 Tbsp. finely grated lemon peel
3 Tbsp. lemon juice
1 tsp. vanilla
1 partially baked 9-inch pie shell

Preparation

Preheat oven to 350\u00b0.
Combine sugar, cornmeal, flour and salt.
In large bowl, beat eggs until light, then beat in sugar mixture.
Add the buttermilk, butter, lemon peel and juice, then vanilla.
Stir until combined.
Pour into pie shell and bake 35 to 40 minutes until golden brown and set but not puffed.
Let cool to room temperature.
You may serve with a dollop of whipped cream.