Biltmore Estate's Lemon Chess Pie

Recipe courtesy of Biltmore Estate's Deerpark Restaurant, Asheville, N.C.

Ingredients:

1/2 pkg. (15-oz.) refrigerated piecrusts
1 cup sugar
1/2 cup firmly packed brown sugar
2 Tbs. flour
5 large eggs
1/2 tsp. freshly grated lemon rind
1/3 cup fresh lemon juice
1/3 cup melted butter
1/4 tsp. ground nutmeg
whipped cream

Preparation:

Preheat oven to 325 degrees. Place one of the pie crusts in a 9-inch pie plate. Flute edges and set aside.

Combine both sugars and flour in a large mixing bowl. Add eggs, one at a time, beating at medium speed of an electric mixer until blended. Add lemon rind, lemon juice, melted butter and nutmeg. Mix well.

Pour pie filling into the prepared pie crust. Bake on lower rack of a 325-degree oven for 45 minutes. Dollop each wedge with whipped cream when the pie is cool enough to cut and serve.

Yield: One 9" pie