This pie is the yummy Frankenstein monster of two of my favorite chess pie recipes. It uses James Beard’s crust and lemons (we kicked up the lemon content) and Lee Bailey’s plush filling. The hybrid combines the best of both worlds to make a rich, creamy and very lemony pie. If you use a refrigerated prepared crust, it’s even super-quick.
6 large egg yolks
3/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, softened
1/4 cup heavy cream
3 tablespoons grated lemon zest (zest lemon before you juice it)
juice of one lemon
9 inch Pie Crust, uncooked
Preheat oven to 350 degrees. Beat the yolks, sugar, and softened butter together until smooth, then beat in lemon juice, and then cream. Fold 2 tablespoons of zest into the mixture.
Pour mixture into the pie crust and bake for 20 minutes.
Sprinkle on remaining tablespoon of zest, either in center of pie or evenly across top.
Bake an additional 5 – 10 minutes, until golden brown and set. Let cool completely before serving. Chill, if desired.
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