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Lemon Chess Pie

Lemon Chess Pie


  • 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


  1. Cream Splenda and butter

  2. Beat eggs, lemon juice and cornmeal into the creamed butter/sugar mixture

  3. Pour into unbaked pie shell

  4. 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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