Easy Lemon Chess Pie
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 2 | teaspoons |
all-purpose flour
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | each |
lemon
grated rind of |
|
| 6 | tablespoons |
butter
melted |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 355 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
| 1E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | each |
lemon
grated rind of |
|
| 9E+1 | ml |
butter
melted |
|
| 1 | each |
pie shell (9 inch)
unbaked |
|
Directions
Beat eggs until smooth.
Add sugar, salt, flour, juice, rind and butter.
Beat well and pour into crust.
Bake at 375℉ (190℃) F until brown, 25 to 30 minutes.
