Lemon Chess Pie

Directions

1. 1
   Have all ingredients at room temperature. Make the filling first:
2. 2
   Whisk the eggs in a medium mixing bowl until smooth. Slowly whisk in the following ingredients in this order:
3. 3
   sugar (1 3/4 cups)
4. 4
   lemon juice and lemon zest, combined
5. 5
   cornmeal and salt, combined
6. 6
   melted, cooled, butter
7. 7
   Whisk until combined and smooth. Cover and set aside, stirring occasionally.
8. 8
   Prepare the crust:
9. 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. 10
    Preheat oven to 450°F, position the oven rack in the upper center of the oven.
11. 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 325°.
12. 12
    Bake the pie:
13. 13
    Gently whisk the filling to recombine the ingredients. Pour filling into the hot pie crust, return to the 325°F 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. 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.