I have been looking for a lemon chess pie recipe like that used by Rich's (a Southern dept. store) years ago. This one is pretty darn close. :-)
I used evaporated milk and the juice of three lemons rather than just two. The next time I make it, I'll reduce the sugar a little, because it *was* a little sweeter than I remember.
A standard 9" pie crust was a little too shallow for the custard - next time, I'll try a deep-dish pie crust. And I'm still trying to work out the perfect baking time.
All in all, this is a great recipe - with a little tweaking, I think it'll be perfect!
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I have been looking for a lemon chess pie recipe like that used by Rich's (a Southern dept....