It's easy! It's so good! Especially for those who love lemon, this is a filling that meets that tart-sweet-rich need all at once. It won a blue ribbon in the "other pies" category at the state fair in 2011 for my pal, Havens.

Very Lemon Chess Pie

Prep Time: 15 minutes plus crust
Baking Time: 45-60 minutes
Serves: 7
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Ingredients

9" unbaked pie shell
6 T. butter, melted
3/4 c. fresh lemon juice
1/2 t. salt
1 2/3 c. sugar
1 T. cornmeal
1 1/2 T. cornstarch
5 eggs

Directions

Blend the dry ingredients in a medium bowl.
Stir the melted butter into the sugar mixture to blend well.
Stir in the lemon juice.
Whisk the eggs lightly, then whisk them into the sugar/lemon mixture.
Pour into pie shell
Bake at 375 for 45-50 minutes or until filling is golden and almost set.

See notes about "tenting," below.

Baker’s Notes and Tips and Tricks

I turned the oven down to 360 after 15 minutes, and used a crust protector after just 30 minutes to keep it from getting too brown. I made a "tent" of aluminum foil and used that once the top was a dark golden brown. You may need to bake it a total of 55-60 minutes.