ZESTY LEMON CHESS PIE

1 1/2 cups sugar
1 tablespoon super fine almond flour (I use Bob’s Red Mill)
1 tablespoon fine corn meal (I use Atkinson’s fine ground water ground)
4 eggs (room temperature)
1/4 cup butter (half stick), melted
2 large lemons, zested and juice of
1 (9 inch) unbaked pie crust (I use Pillsbury roll out in my own dish)

Preheat oven to 350°. Roll out the pie dough onto dish, crimping the edges.

In a large mixing bowl, combine sugar, almond flour and cornmeal. Add eggs and beat well, about 4 minutes. Add butter, lemon juice and zest and mix until well incorporated. Pour into pie shell and bake 50-55 minutes, until the filling is set in center and the top is golden brown. Cool before serving.

How easy is that? A delicious dessert any time of the year that isn’t so cloyingly  sweet after hearty meal!