Lemon Chess Pie

1 lemon 2 tablespoons Real Lemon juice 1-1/4 cup sugar 3 eggs, beaten well

1 stick butter, melted 1 teaspoon vanilla extract 1 unbaked pie shell

Directions:
Preheat oven to 350°. Wash the lemon well and rub all sides over a fine grater to make lemon zest. Squeeze out juice. Remove any seeds. Mix lemon zest and juice and Real Lemon juice with beaten eggs. Add sugar, butter, and vanilla extract. Pour into unbaked pie shell and bake for 45 minutes.

Notes:Recipe from 2008 Taster's Luncheon, Hopkinsville, KY. (Serena Ragan)