Lemon Chess Pie

Ingredients

• 0.3 cup butter melted
• 1  egg white lightly beaten
• 4 large eggs separated
• 0.5 cup juice of lemon fresh
• 6 oz ready-made shortbread piecrust 
• 0.8 cup sugar 
• 8 servings garnishes: whipped cream fresh

Equipment

• bowl
• baking sheet
• oven
• whisk
• wire rack
• hand mixer
• aluminum foil

Directions

1. Preheat oven to 35
2. Brush piecrust with beaten egg white.
3. Bake 6 minutes.
4. Remove from oven, and cool completely on a wire rack (about 30 minutes).
5. Beat 4 egg whites at high speed with an electric mixer until stiff peaks form.
6. Whisk together 4 egg yolks, sugar, and melted butter in a large bowl until blended. Stir in lemon juice. Fold in egg whites.
7. Pour mixture into cooled piecrust, and place pie on a baking sheet.
8. Bake at 350 for 25 to 30 minutes or until set, shielding edges with aluminum foil after 20 minutes to prevent excessive browning.
9. Remove from oven to wire rack, and cool completely (about 1 hour).
10. Garnish, if desired.