Lemon Chess Pie

• 5 whole Eggs, Large (or 6 Medium)
• 1-3/4 cup Sugar Plus 1 Teaspoon For Garnish
• 1 Tablespoon Lemon Zest, Finely Grated
• 3 Tablespoons Lemon Juice
• 2 Tablespoons Cornmeal, Regular Grind
• 1/4 teaspoons Salt
• 1/2 cups Butter (4oz), Melted
• 1 whole 9 Inch Pie Crust, Unbaked (your Favorite Recipe)

1. Have all ingredients at room temperature. Make the filling first:
2. Whisk the eggs in a medium mixing bowl until smooth. Slowly whisk in the following ingredients in this order:
3. sugar (1 3/4 cups)
4. lemon juice and lemon zest, combined
5. cornmeal and salt, combined
6. melted, cooled, butter
7. Whisk until combined and smooth. Cover and set aside, stirring occasionally.
8. Prepare the crust:
9. Dock the pie crust well (poke crust all over, including sides, with a fork). Line the crust with aluminum foil and freeze for 35 minutes.
10. Preheat oven to 450u0b0F, position the oven rack in the upper center of the oven.
11. Remove pie crust from the freezer, place it on a cookie sheet and remove the foil. Bake for approximately 8-10 minutes, until the surface appears slightly puffed and dry (like a shortbread cookie!). Remove from the oven and reduce oven temperature to 325u0b0.
12. Bake the pie:
13. Gently whisk the filling to recombine the ingredients. Pour filling into the hot pie crust, return to the 325u0b0F oven and bake for 35-40 minutes. The center should only jiggle slightly and the top should appear light brown when done (it will firm up as it cools).
14. Immediately sprinkle with the remaining 1 teaspoon sugar. Cool on a wire rack for about 4 hours. Refrigerate leftover pie covered in plastic wrap for up to 2 days.

eggs, sugar, lemon zest, lemon juice, cornmeal, ubc, butter, pie crust

Taken from tastykitchen.com/recipes/desserts/lemon-chess-pie-2/ (may not work)