Lemon Chess Pie

Since I have not teased your taste buds in a while, I thought it was time for some good ole southern dessert. I made a lemon chess pie for my co-workers this week and it was a huge hit. It was just the right mix of tart and sweet. Of course they were easy to please since very few of them had ever had chess pie (so no comparisons ;)).

Here is what you need:
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 (I actually used a tad less)
Garnishes: whipped cream, fresh raspberries (I left off the garnishes)

Here is what you do:
1. Preheat oven to 350°. 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 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 350° 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.