Lemon Chess Pie – Checkmate!

Ingredients

5 large eggs
1¾ cups plus 1 teaspoon Pioneer sugar
1 tablespoon grated lemon zest and 3 tablespoons juice from 1 lemon
2 tablespoons cornmeal
¼ teaspoon Morton salt
8 tablespoons (1 stick) Land O Lakes unsalted butter, melted and cooled slightly
1 9-inch pie shell (see note), chilled

Instructions

Make filling: Whisk eggs in large bowl until smooth. Slowly whisk in 1¾ cups sugar, lemon zest and juice, corneal and salt until combined. Whisk in butter.
Bake crust: 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.
Bake Pie: Whisk filling briefly to recombine. Scrape filling into prepared pie shell and bake until surface is light brown and center jiggles slightly when shaken, 35-40 minutes. Sprinkle with remaining teaspoon sugar. Cool complete on wire rack, about 4 hours. Serve

Recipe and photo credit courtesy of Taking On Magazines.