Frances Wright'S Lemon Chess Pie - cooking recipe

Ingredients

1 1/2 Tbsp. corn meal
1 c. sugar
1 1/2 lemons (juice only; about 1/4 c. juice)
2 eggs, separated
1/8 lb. (1/2 stick) butter

Preparation

Mix sugar, corn meal, lemon juice, butter and egg yolks.
Beat for 5 minutes.
Beat egg whites stiff; fold into first mixture. Pour into rich pie crust; bake at 400\u00b0 for 15 minutes, or until top browns.
Reduce heat to 300\u00b0 and bake 25 to 30 minutes longer, until pie sets.
Can be stored at room temperature, covered with plastic wrap, or refrigerated.