Rating: 3.5 stars
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  • 5 star values: 3

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.

Dr. William Woodward, Jr., Annapolis, Maryland
Recipe by Southern Living May 2009

Gallery

Jennifer Davick; Styling: Melanie Clarke

Recipe Summary

prep:
10 mins
cook:
31 mins
additional:
1 hr 30 mins
total:
2 hrs 11 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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

  • 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.

  • 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.

Chef's Notes

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

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