Lemon Chess Pie

I've been saying for years that I would make one. DH remembers that his mother made it and he loved it. Well, I finally looked up a recipe online and made one tonight. He says it is like his mother's. That makes me feel good because she was an excellent cook. Here is the recipe for it in a grocery store freezer deep dish crust. I did cut back a bit on the butter and used Splenda. Added a touch extra lemon juice because the lemon I had were large and I extra juice to use. He also likes the tartness of lemon so I used less Splenda than the recipe called for. The reason I don't like to make cream pies is that my meringues don't turn out well. I've tried all kinds of tricks to no avail. But this one doesn't require a meringue so I was safe.

Lemon Chess Pie

1 unbaked 9" deep dish pie shell

6-8 eggs
1 1/2 cup sugar or Splenda
1/3 cup melted butter
4 Tblsp. cornmeal
4-5 fresh lemon juice
1-2 Tblsp. finely grated lemon peel

Mix everything together well and pour into unbaked pie shell. Bake at 325* for about 30 min. or until toothpick comes out clean.