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Lemon Chess Pie

Photo: Jennifer Davick; Styling: Melanie Clarke
Prep time 10 mins
Cook time 31 mins
Other time 1 hr, 30 mins
Yield Makes 8 servings
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.


  • 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

  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).

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

  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.

  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.




Cook's Notes

For testing purposes only, we used Keebler Ready Crust Shortbread piecrust.