Classic Lemon Chess Pie
This simple recipe makes the finest lemon pie we have ever tasted and came to us from the Omohundro family of Richmond, Virginia.
3 large eggs at room temperature
1½ cups sugar
juice and rind of 1½ large lemons
6 tablespoons butter, melted and cooled
one 8″ or 9″ unbaked pie crust
Equipment: Natural gas stovetop and oven
Preheat oven to 400 degrees.
Beat the eggs with your mixer’s whisk attachment until foamy and continue beating as you add the sugar. Beat until creamy and light in color. Reduce the mixer speed and mix in the remaining ingredients until just mixed.
Pour the mixture into the pie crust and bake for 25 to 30 minutes until the filling is set. Check pie halfway through baking and if the top is coloring too much too fast, tent with aluminum foil.
Cool on a wire rack for at least two hours before serving.