Lemon Chess Pie
1 cup sugar
4 tablespoons butter
4 eggs, separated
grated rind and juice of one large lemon or two small lemons
Cream sugar with butter until light. Beat in the egg yolks, one at a time. Add grated lemon rind and juice; beat in. Beat egg whites until stiff, then fold into lemon mixture. Pre-bake pie shell in 425 degree oven for 7-8 minutes. Pour in the filling and bake at 350 degrees until set and light golden brown, about 25-35 minutes.