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Prep Time: 10 Minutes Cook Time: 31 Minutes |
Ready In: 41 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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