Lemon chess pie

Lemon chess pie

Rich and not for the calorie-shy

-1 cup butter

-2 cups sugar

-1 tablespoon cornstarch

-4 eggs

-2 teaspoons grated lemon peel

-7 tablespoons lemon juice

-9-inch unbaked pie shell

Cream butter,sugar and cornstarch until light and fluffy.

Add eggs,one at the time.

Blend in lemon peel and juice.

Pour into 9-inch unbaked pie shell.

Bake at 350*F ,40-45 minutes,until filling is set.

Let cool at least 2 hours before cutting.

Bon Appétit