Lemon Chess Pie
- Yield 8 servings
Serve this zesty lemon chess pie at your next summer-time get-together.
- 3/4 cup butter
- 1 cup sugar
- 5 whole eggs, separated
- Juice of three lemons
- Grated rind of two lemons
- 1 unbaked pie shell
- Cream butter and sugar; add egg yolks and beat. Add lemon juice and grated rind.
- White egg whites until foamy. Fold into butter mixture. Pour into 9-inch pie tin lined with unbaked crust. Bake about 30 minutes at 325F or until mixture sets and slightly browns.
Recipe reprinted with permission from the Junior League of Baton Rouge’s River Road Recipes (the Junior League of Baton Rouge, La., 1959).