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LOCATION: Recipes >> Pies >> Lemon Chess 02

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Lemon Chess Pie

1 prepared pie shell, 8- to 9-inch
1 1/2 cups sugar
1 tablespoon cornstarch
1 tablespoon grated lemon zest
4 eggs
1/2 cup lemon juice
1/2 cup melted butter, cooled

Raspberry coulis, in squeeze bottle
Whipped cream in pastry bag, with star tip
Powdered sugar, in shaker
Fresh mint sprigs
Candied lemon zest

Preheat the oven to 350 degrees. In a mixing bowl, combine the
sugar, cornstarch and lemon zest together. Whisk in the eggs, one
at a time. Stir in the lemon juice and butter, blend until fully
incorporated. Pour into the pie shell. Bake for 20 to 25 minutes
or until the pie is lightly browned and set. Remove from the oven
and cool. Place a slice of the pie on the plate. Drizzle with
the raspberry coulis. Garnish with the whipped cream, powdered
sugar, mint and lemon zest. This recipe yields 1 pie.

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