Lemon Chess Pie (ATK)

By hmp13

Ingredients

• 5 large eggs
• 1 3/4 cups plus 1 teaspoon sugar
• 1 tablespoon grated lemon zest and 3 tablespoons juice from 1 lemon
• 2 tablespoons cornmeal
• 1/4 teaspoon salt
• 8 tablespoons butter, melted and cooled slightly
• 1 (9-inch) pie shell, chilled

Preparation

Step 1

Whisk eggs in large bowl until smooth. Slowly whisk in 1 ¾ cups sugar, lemon zest and juice, cornmeal, and salt until combined. Whisk in butter.

Poke pie shell all over with fork. Refrigerate 40 minutes, then freeze 20 minutes. Adjust oven rack to upper middle position and heat oven to 450 degrees. Bake shell until small bubbles appear and surface begins to look dry, about 8 minutes. Remove from oven. Reduce oven temperature to 325 degrees.

Whisk filling briefly to recombine. Scrape filling into prepared pie shell and bake until surface is light brown and center jiggles slightly when shaken, 35 to 40 minutes. Sprinkle with remaining teaspoon sugar. Cool completely on wire rack, about 4 hours. Serve. (Pie can be refrigerated, covered with plastic wrap, for 2 days.)