LEMON CHESS PIE
Provided by Jean Anderson
Categories Dessert Bake Thanksgiving Lemon Fall Family Reunion Potluck Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325°F.
- 2. Combine the sugar, lemon zest, and lemon juice in a medium- size bowl. Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while.
- 3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 45 minutes or until puffed and delicately browned.
- 4. Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall. This is what gives chess pies their silken texture. Cut into slim wedges and serve.
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