Lemon Chess Pie
Instructions:
- This Southern tradition is a buttery lemon custard with a velvety fi nish. Makes one 9-inch pie
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 â„2 cup granulated sugar
- 3 large eggs plus 1 large egg yolk, at room temperature
- 3 tablespoons all-purpose fl our
- 1 â„4 teaspoon salt
- 1 â„4 cup lemon juice
- 2 teaspoons fi nely grated lemon zest
- 1 teaspoon vanilla extract
- 1 recipe Short Crust , lined into a 9-inch pie plate and prebaked
- Position the rack in the center of the oven and preheat the oven to 350°F.
- Beat the butter and both sugars in a large bowl with an electric mixer at medium speed until light and fl uffy, about 3 minutes. Beat in the eggs one at a time, then beat in the egg yolk until smooth.
- Beat in the fl our and salt until no graininess is visible, then beat in the lemon juice, lemon zest, and vanilla. Make sure there’s no undissolved material on the bottom of the bowl, then pour this mixture into the prebaked pie crust.
- Bake until lightly browned and puffed, until the fi lling is almost set, just the slightest wobble at the center when the rim of the pie plate is tapped, about 45 minutes.
- To cool: Set on a wire rack for at least 1 hour before slicing.
- To store: Once cooled, the pie can be covered with plastic wrap and kept in the refrigerator for up to 2 days.