Why buy lemon pie when homemade is so much better? You can make lemon pie at home and enjoy the fresh aroma swirling through your kitchen. I'm not sure why they call this lemon chess pie (maybe years ago it was a favorite of chess players?) but I do know that you don't have to know how to play chess to enjoy this tangy favorite.

1 (15 oz.) package refrigerated pie crust

Filling

1/3 cup margarine or butter, softened
1 cup sugar
3 eggs
2 tablespoons flour
1/4 cup lemon juice
1 tablespoon grated lemon peel
1/2 cup milk
1/4 teaspoon nutmeg

Directions

Preheat oven to 450 degrees.

Make pie crust following the package directions for one 9-inch pie crust. You'll also need a 9-inch pie pan.

In a large bowl, combine the margarine, sugar and eggs; beat well. Add the flour, lemon juice, lemon peel and milk. Blend ingredients together thoroughly. (Filling may look curdled) Pour into a partially baked crust. Sprinkle with nutmeg.

Bake for 40 to 45 minutes, or until the edges of the filling start to get brown. The center of the filling should be almost set. After 15 to 20 minutes of baking, cover the edge of the crust with strips of aluminum foil to prevent the crust from burning.

Cool pie on a wire wrack for 30 minutes. Refrigerate 3 to 4 hours before serving. Garnish with whipped cream. Keep leftovers in the refrigerator.

Lemon Cream Pie Recipe: Luscious Sour Cream Lemon Pie

This is a pretty easy lemon pie to make if you don't want to spend a lot of time baking. You can use a ready made pie crust and the filling is cooked in the microwave ? can't get any easier than that for homemade goodness. A dollop of whipped cream tops off this yummy lemon icebox pie nicely.

1 cup sugar
3 1/2 tablespoon cornstarch
1 tablespoon lemon rind, grated
1/2 fresh lemon juice
3 egg yolks, beaten slightly
1 cup milk
1/4 cup butter
1 cup cultured sour cream
9-inch pie shell, baked
1 cup heavy cream, whipped

Directions

In a large glass bowl, combine the sugar, cornstarch lemon rind, lemon juice, egg yolks and milk. Place mixture in microwave oven and cook on high heat until mixture thickens; open oven door and stir often during the cooking process.

Mix in the sour cream (or you can use Cool Whip). Garnish with lemon wedges. Refrigerate before serving. Store any leftover pie in the refrigerator.