Lemon Chess Pie with Fresh Raspberry Sauce
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INGREDIENTS 4 whole eggs, large or jumbo size 1-1/2 cups sugar 1/2 cup butter, melted 1-1/2 tablespoons yellow corn meal 1/4 cup fresh lemon juice Grated zest of 1 lemon 1/4 teaspoon salt 1 (9-inch) unbaked pie shell, see recipe Fresh Raspberry Sauce, see recipe Place the eggs and sugar in a mixing bowl and beat with an electric mixer on medium speed, or mix by hand with a wire whisk, until well combined. Add the melted butter and beat again. Add the cornmeal, lemon juice, and zest, mixing well. Pour the mixture into an unbaked pie shell. Bake the pie in a 325 degree oven for about 45 minutes, until the top is golden brown and the filling is set. Cool the pie on a baking rack. To serve, spoon the raspberry sauce over slices of pie. Store any leftover pie in the refrigerator. Makes 6 to 8 servings PIE SHELL 1 cup unbleached flour 1/2 teaspoon salt 1/3 cup plus 1 tablespoon shortening 2 to 3 tablespoons ice water Combine the flour and salt in a mixing bowl, then refrigerate it along with the shortening until the ingredients are well-chilled. Using a pastry blender, cut the shortening into the flour and salt mixture until crumbly. Add the water, 1 tablespoon at a time, mixing just until the dough holds together. Place the dough on a floured surface and roll out to the desired size. FRESH RASPBERRY SAUCE 1/2 pint fresh red raspberries 1/2 cup sugar Combine the raspberries and sugar in a small saucepan. Heat over medium-high heat until the mixture begins to boil, then cook for 2 minutes, stirring constantly. Remove the pan from the heat and let the raspberry sauce cool to room temperature. Makes about 1 cup