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Lemon Chess Pie w/ Red Raspberry Sauce




Source of Recipe


Internet


List of Ingredients




4 whole eggs (large or jumbo size)
1 1/2 cups sugar
1/2 cup butter, melted
1 1/2 tablespoons yellow corn meal
1/4 cup fresh lemon juice
grated zest of 1 lemon
1/4 teaspoon salt
1 9-inch unbaked pie shell

Recipe



Place the eggs and sugar in a mixing bowl and beat with an electric mixer on medium speed, or mix by hand with a wire whisk, until well combined. Add the melted butter and beat again. Add the cornmeal, lemon juice and zest, mixing well. Pour the mixture into an unbaked pie shell.

Bake the pie in a 325 degree oven for about 45 minutes, until the top is golden brown and the filling is set. Cool the pie on a baking rack. To serve, spoon the raspberry sauce (recipe follows) over slices of pie. Store any leftover pie in refrigerator. Serves 6 to 8.

Fresh Raspberry Sauce:
1/2 pint fresh red raspberries
1/2 cup sugar

Combine the raspberries and sugar in small saucepan. Heat over medium-high heat until the mixture begins to boil, then cook for 2 minutes, stirring constantly. Remove the pan from heat and let the raspberry sauce cool to room temperature. Makes about 1 cup.