Lemon Chess Pie

When a recipe says egg yolks AND lemon...you know  it is going to be good.

Lemon Chess Pie

1 9-inch graham cracker pie crust
4 large eggs, separated
3/4 cup sugar
3 tbsp butter, melted and cooled
1/2 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp vanilla extract
2 tbsp all purpose flour
1/4 tsp salt

Preheat oven to 350F. Place pie crust on a baking sheet.

In a large bowl, whisk together egg yolks and sugar until well-combined. Add in butter, lemon juice, lemon zest, vanilla, flour and salt and whisk until smooth.

In a medium bowl, beat egg whites to stiff peaks. Gently whisk into the lemon mixture until batter is uniform, and no big streaks of egg white remain. Pour into prepared crust.

Bake for 30-35 minutes, until filling is set and the top of the pie is a dark golden color. Allow pie to cool on the pan for 20-30 minutes, then transfer it to a wire rack or to the countertop to cool (moving the pie while the filling is too hot may crack the crust).

Pie may be served slightly warm or chilled. If serving warm, allow pie to cool for at least 1 hour before serving.