Lemon Chess Pie(Makes Two Pies) - cooking recipe

Ingredients

3 c. sugar
juice of 3 lemons
9 eggs, separated
3 Tbsp. butter/margarine
3/4 tsp. salt
2 unbaked 9-inch pie shells

Preparation

Prepare
pie
shells.
Leave
butter/margarine
out
to soften.
It should be very soft but not melted.
Squeeze juice from lemons and set
aside.
Separate
eggs;
refrigerate
egg whites in a bowl (not
metal).
Combine sugar and butter; beat well.
Add lemon juice, salt
and
egg yolks; beat well.
Beat egg whites until light and fluffy (not stiff); fold into sugar mixture.
Pour 1/2 of filling
into
each
pie
shell; bake at 450\u00b0 for 10 minutes.
Reduce
temperature
to 350\u00b0 and bake an additional 40 minutes.
Let cool before serving.