Lemon Chess Pie - cooking recipe

Ingredients

1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
1 1/2 cups sugar
4 teaspoons cornstarch
2 teaspoons finely grated lemons, rind of
4 eggs, room temperature
1/3 cup fresh lemon juice
5 tablespoons butter, melted and cooled

Preparation

Preheat oven to 350 degrees F.
Prick pie shell with fork.
Bake 10 minutes.
Set aside.
Decrease oven temperature to 330 degrees F.
Combine sugar and cornstarch in large bowl.
Stir in lemon peel.
Beat in eggs, one at a time.
Stir in lemon juice and blend in butter.
Pour into pie shell.
Bake until puffed and golden-brown, 50-60 minutes.
Cool to room temperature before serving.