Photo: Jennifer Davick; Styling: Melanie Clarke
Prep Time
10 Mins
Cook Time
31 Mins
Other Time
1 Hour 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.

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.

Step 5

 

Step 6

 

Step 7

 

Chef's Notes

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

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