Lemon Chess Pie

I love Chess Pie. I also love lemon so this could not be better.

NEED:
1 pie crust...either home made or pre made.** bake and cool
1 1/4 cups sugar
1 1/2 tablespoons fine yellow cornmeal
1/4 teaspoon salt
3 large eggs, at room temperature
1 large egg yolk
1/2 cup milk
1/4 cup unsalted butter, melted
1/3 cup fresh lemon juice
Grated zest of 1 lemon
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract (optional)

Preheat oven to 350 degrees
Whisk together the sugar, cornmeal, and salt in a large mixing bowl. Add the eggs and egg yolk and whisk well. Whisk in the milk, melted butter, lemon juice, lemon zest, vanilla extract, and lemon extract if using. Then slowly pour the filling into the cooled pie shell.

Bake the pie on the center oven rack for about 45 to 50 minutes, turning it 180 degrees halfway through. When done, the top will be dark golden brown, and the filling will be set except for the very center, which may jiggle slightly when you tap the pan.

Cool the pie on a wire rack. Serve it at room temperature or cover and chill until serving time. Makes 8 to 10 servings.

ENJOY!