Classic Southern Desserts

A slice of good pie is probably my favorite dessert. Most pies are quick to put together, and — unlike a cake — if you make a mistake and it’s tastes awful, there’s not so much of it to sit around on the kitchen counter.

Lemon Chess Pie is definitely a classic Southern dessert. When you see the ingredients, you’ll probably wonder at using cornmeal. This isn’t a typo on my part; cornmeal really is an essential ingredient in Lemon Chess Pie.

Lemon Chess Pie

2 cups of sugar

1 tbsp. flour

1 tbsp. yellow cornmeal

4 eggs

1/2 cup melted butter or margarine

1/4 cup milk (either whole or 2 percent)

4 tbsp. grated lemon rind

9-inch pie shell, unbaked

Mix together the sugar, flour and cornmeal. Add the eggs, melted butter, milk, lemon rind and lemon juice. Beat well with electic mixer. Pour into the unbaked pie shell. Bake at 375 degrees for about 40 minutes, or until a knife inserted in the center comes out clean.

The cornmeal gives this pie a unique taste that makes it a superb dessert. Try a lemon chess pie for dessert this weekend!

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