Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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2 cups sugar 1 tablespoon cornmeal ¼ cup lemon juice 4 eggs 1 tablespoon flour 4 teaspoons lemon rind, grated ¼ cup milk ¼ cup butter, melted 1 pastry piecrust,

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2 cups sugar 1 tablespoon cornmeal ¼ cup lemon juice 4 eggs 1 tablespoon flour 4 teaspoons lemon rind, grated ¼ cup milk ¼ cup butter, melted 1 pastry piecrust,

Community Cookbook Series

Lemon Chess Pie

This chess pie recipe comes from a 1978 cookbook, Favorite Recipes From Our Best Cooks, created by the softball team of Bethlehem Community.

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2 cups sugar
1 tablespoon cornmeal
¼ cup lemon juice
4 eggs
1 tablespoon flour
4 teaspoons lemon rind, grated
¼ cup milk
¼ cup butter, melted
1 pastry piecrust, unbaked

Mix all ingredients, and beat until smooth. Pour into large, unbaked piecrust, bake at 350° for 45 minutes.

Note: In 1978, the softball team of Bethlehem Community produced Favorite Recipes From Our Best Cooks. Not only did the organizers collect recipes from people throughout the community, but they also received support from several advertisers, including Johnny’s Sporting Goods in Carrboro and Davis Grocery and Service Station in Graham. This cookbook is no longer in print.

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This story was published on Feb 25, 2011

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.