LEMON CHESS PIE

Lemon Chess Pie

Prep Time Cook Time Other Time

10 Mins 31 Mins 1 Hour 30 Mins

Yield

Makes 8 servings

   By DR. WILLIAM WOODWARD, JR., ANNAPOLIS, MARYLAND May 2009

SOUTHERN LIVING

This lemon-flavored version of a traditional chess pie with its filling of butter, sugar and eggs has the added convenience of a ready- made shortbread pie crust.

Ingredients

1 (6-oz.) ready- made shortbread piecrust

1 egg white, lightly beaten

4 large eggs, separated

3/4 cup sugar

1/4 cup melted butter

1/2 cup fresh lemon juice

Garnishes: whipped cream, fresh raspberries

How to Make It

Step 1 Preheat oven to 350°. Brush piecrust with beaten egg white. Bake 6 minutes. Remove from oven, and cool completely on a wire rack (about 30 minutes).

Step 2 Beat 4 egg whites at high speed with an electric mixer until stiff peaks form.

Step 3 Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites. Pour mixture into cooled piecrust, and place pie on a baking sheet.     

Step 4 Bake at 350° for 25 to 30 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excessive browning. Remove from oven to wire rack, and cool completely (about 1 hour). Garnish, if desired.