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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is thanks to the Missouri Egg Council. Ingredients:
prepared pastry for a 9-inch pie plate |
6 tablespoons butter, melted |
1 2/3 cups sugar |
4 eggs |
2 tablespoons cornmeal |
2 tablespoons lemon peel, grated |
1/4 cup lemon juice |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 450 degrees
2. Unfold pie pastry and gently ease into pie plate
3. Flute pastry around edge of pie plate
4. In a large bowl, beat butter, sugar and eggs until smooth
5. Add cornmeal, lemon peel, lemon juice and vanilla
6. Beat until thoroughly blended
7. Pour into pie shell and bake for 10 minutes
8. Reduce heat to 350 degrees; continue baking for 30-40 minutes or until knife inserted in center comes out clean
9. Cool on wire rack for no more than 2 hours
10. Serve at room temperature or chilled
11. Refrigerate leftovers
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