Lemon Chess Pie - cooking recipe

Ingredients

1 1/2 c. sugar
4 tsp. cornstarch
2 tsp. finely grated lemon peel
4 eggs (room temperature)
1/3 c. fresh lemon juice
5 Tbsp. unsalted butter, melted and cooled
1 partially baked 9-inch pie shell

Preparation

Preheat oven to 325\u00b0.
Combine sugar and cornstarch in a large bowl.
Mix, pressing out any lumps.
Stir in lemon peel.
Beat in eggs, one at a time.
Stir in lemon juice.
Blend in butter.
Pour filling into pie shell.
Bake until puffed and golden brown, 50 to 60 minutes.
Cool to room temperature before using.
Filling will thicken, fall somewhat and acquire jelly like texture as it cools.