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
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).
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.
For testing purposes only, we used Keebler Ready Crust Shortbread piecrust.
I loved this pie. It isn't close to the same recipe I made, as a child, but I am sure it will be more kind to my 30+ body!This has more of the texture of lemon meringue than pecan pie (which is the texture I remember from chess pie).
As a professional caterer, I am always trying new recipes out on my family, neighbors, + friends...I made this recipe this week. Everyone (including my guests) told me NOT to ever make it again. Except for my delicious, flaky pie crust, nothing else was eaten in total. It was gritty, lacking in taste, + lacked that chess pie texture we love. I will go back to my great grandmother's tried and true one. Do not waste your time with this one.