Lemon Chess Pie

Name: Lemon Chess Pie
Prep time: 10 min
Cook time: 31 min
Total time: 1 min
Ingredients: 1 (6-oz.) ready-made shortbread piecrust; 1 egg white, lightly beaten; 4 large eggs, separated; ¾ cup sugar; ¼ cup melted butter; ½ cup fresh lemon juice; Garnishes: whipped cream, fresh raspberries

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Prep Time: 10 minutes

Cook Time: 31 minutes

Total: 1 hours, 71 minutes

Servings: 8

Cost: $1.50 /serving

Author : Dr. William Woodward, Jr., Annapolis, Maryland

Ingredients

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Instructions

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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.