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Son of Chess: Beard-Bailey Hybrid Pie

6 large egg yolks
3/4 cup sugar
6 Tbsp. (3/4 stick) unsalted butter, softened
1/4 cup heavy cream
3 Tbsp. grated lemon zest
juice of one lemon
9" pastry shell, uncooked

1. Preheat oven to 350°. Beat the yolks, sugar, and softened butter together until smooth, then beat in lemon juice, and then cream. Fold 2 tablespoons of zest into the mixture.
2. Pour mixture into the pie crust and bake for 20 minutes.
3. Sprinkle on remaining tablespoon of zest, either in center of pie or evenly across top.
4. Bake an additional 5 - 10 minutes, until golden brown and set. Let cool completely before serving. Chill, if desired.
   

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