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Lemon-Lime Chess Pie

Southern Home CookingMakes 1 (9-inch) pie
Prep Time 12 min
Baking Time: 53 min

Ingredients:

  • 1        package (15-ounce) refrigerated pie crusts
  • 1-1/2  cups sugar
  • 1        Tablespoon all-purpose flour
  • 1/4     teaspoon salt
  • 1        Tablespoon yellow cornmeal
  • 1/4     cup butter or margarine, melted
  • 1/4     cup milk
  • 1        teaspoon grated lemon rind
  • 1        teaspoon grate lime rind
  • 1/3     cup fresh lime juice
  • 1        Tablespoon lemon juice
  • 4        large eggs, lightly beaten
  •           Garnish: sweetened whipped cream, tangerine slices

Directions:

Preheat oven to 450 F.

  1. Unfold pie crust and stack pie crusts on a lightly floured surface.
  2. Roll into 1 12-inch circle.
  3. Pit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
  4. Bake pie crust for 8 minutes and cool on a wire rack.

Reduce oven to 350 F.

  1. In a mixing bowl, whist together sugar, flour, salt, cornmeal, butter or margarine, milk, lime rind, lemon rind, lime juice, lemon juice, and eggs.
  2. Pour into piecrust.
  3. Bake for 40 to 45 minutes or until center is set, shielding edges of crust with aluminum foils after 20 minutes to prevent excessive browning.
  4. Cool on wire rack.
  5. If desired, garnish with whipped cream, lime and lemon wedges, and grated lime and lemon rind.

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