Lemon Chess Pie
Ingredients:
- 1 stick butter or margarine
- 2 cups Splenda™
- 6 eggs
- 1/2 cup fresh lemon juice
- 1 heaping tablespoon cornmeal (yellow or white)
- 1 unbaked pastry shell for a 9" pie
Directions:
- Cream Splenda and butter
- Beat eggs, lemon juice and cornmeal into the creamed butter/sugar mixture
- Pour into unbaked pie shell
- Bake in a pre-heated 400 degree oven for 15 minutes; reduce heat to 350 degrees and continue to bake for another 30 minutes - or until top is lightly browned.
Note: I have not tried this recipe using Splenda. My recommendation would be to make it a 50% sugar-free and use 1 cup Splenda™ and 1 cup regular sugar for a better texture.
Hint: Cover the edges of the pie with aluminum foil to keep them from burning.
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