Lemon Chess Pie

Mrs. BA made it to the Finals!  This week she will "bring her best" to a one on one competition.  Come back next week to see what she made (and if it was the winner!).  For the pie round - there was much discussion as to what to make.  She looked at a variety of pies and tarts before settling on the Lemon Chess Pie.

Here's a recipe from Epicurious - it calls for a pre-made pie shell - but she made the dough from scratch.

Lemon Chess Pie
Ingredients

• 1 1/2 cups sugar
• Finely grated zest of 3 large lemons 
• Juice of 3 large lemons 
• 5 large eggs 
• 1/3 cup butter, melted 
• One 9-inch unbaked pie shell

Preparation

1. Preheat the oven to 325°F.
2. Combine the sugar, lemon zest, and lemon juice in a medium- size bowl. Beat the eggs in, one by one, then add the butter in a slow stream, beating all the while. 
3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for about 45 minutes or until puffed and delicately browned.
4. Transfer the pie to a wire rack and cool to room temperature before cutting; don't fret when the filling begins to fall. This is what gives chess pies their silken texture. Cut into slim wedges and serve.