Lemon Chess Pie

• portions: 4 servings
• temps total: 50 minutes

Ingrédients

1 Cup Sugar

4 Tablespoons Butter

Grated rind and juice of two large or three small lemons

4 eggs (separated)

1 pie crust (baked)

Instructions

Cream sugar with butter until light and fluffy. Beat in egg yolks. Add grated lemon rind and juice, beat in. Beat egg whites in a separate bowl (with clean beaters) until stiff and lightly fold in. Pour into pie shell and bake at 350 until set and light, about twenty five to thirty minutes.