Cookin’ with THE CHRONICLE

This is Danny Varn’s absolute favorite. Just make sure you use a deep dish pie crust. Hope you have a good zester, because that is what makes the lemon chess pie perfect.

LEMON CHESS PIE

1 stick butter or margarine 4 eggs 1½ cups sugar 1 Tbsp. vinegar 2 Tbsp. fresh squeezed lemon juice 1 tsp. lemon extract

Zest of 3 lemons 1 heaping Tbsp. cornmeal

Melt butter and sugar together. Let cool slightly. Add remaining ingredients, beating well by hand. Pour into unbaked 9-inch deep dish pie shell. Bake at 425 degrees for 10 minutes. Then turn oven to 325 degrees and bake for 25 to 30 minutes more.