Lemon Chess Pie

• 1 (6-oz.) ready-made shortbread piecrust
• 1 egg white, lightly beaten
• 4 large eggs, separated
• 3/4 cup sugar
• 1/4 cup melted butter
• 1/2 cup fresh lemon juice
• Garnishes: whipped cream, fresh raspberries

1. Preheat oven to 350u0b0. Brush piecrust with beaten egg white. Bake 6 minutes. Remove from oven, and cool completely on a wire rack (about 30 minutes).
2. Beat 4 egg whites at high speed with an electric mixer until stiff peaks form.
3. Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites. Pour mixture into cooled piecrust, and place pie on a baking sheet.
4. Bake at 350u0b0 for 25 to 30 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excessive browning. Remove from oven to wire rack, and cool completely (about 1 hour). Garnish, if desired.
5. For testing purposes only, we used Keebler Ready Crust Shortbread piecrust.

shortbread, egg, eggs, sugar, butter, lemon juice, whipped cream

Taken from www.myrecipes.com/recipe/lemon-chess-pie (may not work)