Lemon Chess Pie
Recipe courtesy of Biltmore Estate's Deerpark Restaurant, Asheville,
N.C.


Ingredients:


1/2 (15-oz.) package refrigerated pie crusts
1 cup sugar
1/2 cup firmly packed brown sugar
2 Tbs. flour
5 large eggs
1/2 tsp. freshly grated lemon rind
1/3 cup fresh lemon juice
1/3 cup melted butter
1/4 tsp. ground nutmeg
whipped cream


Preparation:


Pre-heat oven to 325 degrees. Place one of the pie crusts in a 9-inch
pie plate. Flute edges and set aside.


Combine both sugars and flour in a large mixing bowl. Add eggs, one at
a time, beating at medium speed of an electric mixer until blended.
Add lemon rind, lemon juice, melted butter and nutmeg. Mix well.


Pour pie filling into the prepared pie crust. Bake on lower rack of a
325-degree oven for 45 minutes. Dollop each wedge with whipped cream
when the pie is cool enough to cut and serve.


Yield: One 9-inch pie






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