Lemon Chess Pie

6 large eggs
1 1/2 cups sugar
1 tbsp flour
1 tbsp cornmeal
2 tbsp butter, softened
1/4 cup lemon juice

In a large bowl beat the eggs with the sugar until it's light and fluffy. Add the flour, cornmeal, butter, and lemon juice. Pour the filling into the pie shell and bake until set in the center about 45 minutes. Let it cool before serving.

Pie Pastry
2 cups flour
1 tsp salt
2 tbsp sugar
1/3 cup butter
1/3 cup ice water

In a bowl sift the flour, salt and sugar. Add the butter and shortening using your fingers to combine all the ingredients. It will have a grainy look to it. Make a hole in the center of the crumbly mixture and add the water. Using your fingers quickly form a soft dough. If the dough appears to dry add another 1 or 2 tbsp cold water. This dough can be make up to a day in advance. Wrap in plastic and refrigerate or roll out quickly and place in a 10 inch pie pan.

I put the dough in the refrigerator or freezer after it is int he pie pan. I have also when making the pie the same day mix the dough, roll it out and bake it. While I am whipping up the filling I put the pie pastry in the refrigerator.