Old-Fashioned Lemon Chess Pie
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemons
|
|
| ½ | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | each |
pie shell (9 inch)
unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemons
|
|
| 118 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 | each |
pie shell (9 inch)
unbaked |
|
Directions
Grate entire peel off the two lemons and squeeze all the juice; set aside.
Cream together butter and sugar.
Add eggs and beat well. By hand, mix in lemon juice and rind until smooth.
Divide mixture into two unbaked pie crusts.
Bake at 425 until edges of filling begin to brown (watch carefully!).
Reduce oven temperature to 300. When top of pie begins to brown, turn off oven and open oven door.
Leave pie in oven until oven is cool.
Makes 2 9 inch pies.
