Lemon Chess Pie
4

Serves 8

Tart lemon juice adds a welcome balance to the richness of this pie. Garnish with blueberries or blackberries.

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    Ingredients: 
    • 1 1/4 cup evaporated cane juice sugar
    • 1 tablespoon finely ground cornmeal
    • 1/2 cup (1 stick) butter
    • 3 tablespoons freshly squeezed lemon juice
    • 1 1/2 teaspoon vanilla extract
    • 1/4 teaspoon sea salt
    • 4 large eggs
    • 1 8- or 9-inch pie crust (not deep dish)
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    Method: 

    Preheat oven to 350°F. Mix the sugar with the cornmeal in a blender on low. Gently melt the butter in a saucepan and add to the blender, along with the lemon juice, vanilla and salt. Blend on low. Add eggs, one at a time, blending to combine. Pour batter into crust and bake for 35 to 45 minutes, until the pie is just set in the middle. Cool on a rack before serving.

    Nutritional Info: 
    Per Serving:Serving size: 1/8 pie, 370 calories (190 from fat), 22g total fat, 12g saturated fat, 140mg cholesterol, 170mg sodium, 40g carbohydrate (2g dietary fiber, 30g sugar), 5g protein

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