Lemon Cheese Pie
|Single crust pie||1|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Light cream/Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Finely shredded lemon peel||1 Teaspoon|
|Lemon juice||2 Tablespoon|
|All purpose flour||1 Tablespoon|
|Yellow cornmeal||1 Tablespoon|
|Vanilla||1 1⁄2 Teaspoon|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
Bake in 450° oven for 5 minutes.
Cool on rack.
For filling, in medium mixing bowl beat eggs till well-blended.
Stir in sugar, light cream or milk, melted butter or margarine, shredded lemon peel, lemon juice, flour, corn-meal, and vanilla.
Mix well to combine thoroughly.
Place pie shell on oven rack.
Pour filling into the partially baked pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in 350° oven for 20'minutes.
Remove foil; bake for 20 to 25 minutes more or till knife inserted off-center comes out clean.
Cool pie on rack before serving.
Cover; chill to store.