LEMON CHESS PIE
3/4 cup sugar, ¾ cup brown sugar, 1/4 cup flour, 1/4 teaspoon salt, 1/2 cup cold buttermilk, 1/2 cup melted butter, 1 egg, 1 egg yolk, 1/2 teaspoon lemon extract, 1/4 cup fresh lemon juice, 3 tablespoons lemon zest, 4 tablespoons yellow cornmeal.
In a saucepan, mix sugars, flour, salt, milk, and butter. Cook over medium heat until butter is melted and sugar is dissolved, stirring constantly. Set aside; allow to cool. In a small bowl, beat egg and lemon extract. Stir egg mixture into cooled sugar mixture in saucepan. Stir in lemon juice and zest. Add cornmeal mix well. Pour into 9-inch pie shell. Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees and continue to cook for about 1 hour or until a knife inserted in the middle comes out clean. Cool before serving.