Lemon Chess Pie Ii

Name: Lemon Chess Pie Ii
Ingredients: 1 (9 inch) deep dish pie crust; 3 egg whites; 1 1/4 cups white sugar; 1 tablespoon butter, melted; 2 eggs; 1 cup skim milk; 1 tablespoon cornmeal; 1 tablespoon all-purpose flour; 1/4 cup fresh lemon juice; 1 teaspoon lemon zest

10 ingredients

4 steps

Ingredients

1 (9 inch) deep dish pie crust
3 egg whites
1 1/4 cups white sugar
1 tablespoon butter, melted
2 eggs
1 cup skim milk
1 tablespoon cornmeal
1 tablespoon all-purpose flour
1/4 cup fresh lemon juice
1 teaspoon lemon zest

Directions

1

Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.
2

Beat egg whites until stiff.
3

In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.
4

Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.