Lemon Jelly Pie - cooking recipe

Ingredients

1 unbaked pie shell
3 eggs
1 c. plus 2 Tbsp. white Karo syrup
juice of 2 lemons and grated rind
2 Tbsp. melted butter
1/2 c. whipped cream

Preparation

Beat
eggs
slightly, enough to blend yolks and whites. Add butter, 1 cup syrup, juice and rind; mix well.
Pour into pie shell.
Bake
at
300\u00b0
to\t325\u00b0 until filling is set and crust is\tbrown.\tTop
with
whipped
cream
sweetened with 2 tablespoons of syrup.