Lemon Chess Pie

Photo: Jennifer Davick; Styling: Melanie Clarke
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.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 31 Minutes
Other: 1 Hour, 30 Minutes

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

Preparation

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.

 

 

 

Note:

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

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

May 2009