->Lemon Chess 02 <-

1 prepared pie shell, 8- to 9-inch

1 1/2 cups sugar

1 tablespoon cornstarch

1 tablespoon grated lemon zest

4 eggs

1/2 cup lemon juice

1/2 cup melted butter, cooled

Raspberry coulis, in squeeze bottle

Whipped cream in pastry bag, with star tip

Powdered sugar, in shaker

Fresh mint sprigs

Candied lemon zest

Preheat the oven to 350 degrees. In a mixing bowl, combine the

sugar, cornstarch and lemon zest together. Whisk in the eggs, one

at a time. Stir in the lemon juice and butter, blend until fully

20 to 25 minutes

or until the pie is lightly browned and set. Remove from the oven

and cool. Place a slice of the pie on the plate. Drizzle with

the raspberry coulis. Garnish with the whipped cream, powdered

sugar, mint and lemon zest. This recipe yields 1 pie.